Paradise Ricotta Banana Strawberry Cheesecake

• Toasted Macadamia Graham Cracker Crust, see recipe below 3 1/4 Cups

• Whole Milk Ricotta Cheese 1 LB

• Cream Cheese, softened to room temperature 1 LB

• Granulated White Sugar 1 Cup

• Melted Butter 1/2 Cup

• All-purpose flour 3 Tablespoons

• Cornstarch 3 Tablespoons

• Banana Liqueur 1 Tablespoon

• Puréed Bananas 1 Cup

• Eggs 4 Each

• Lemon zest 1 Tablespoon

• Vanilla seed 2 teaspoons

• Sour Cream 1 Cup

• Mascarpone Crème, see recipe below 4 Cups

• Strawberry Sauce, See Recipe Below 3 Cups

• Whole Fresh Strawberries 12 each

• Melba Sauce, Jarred Any Brand ¾ Cup

• Fresh Mint Sprigs 12 each

Diamond Graham cracker crumbs 2 cups

Macadamia nuts, finely diced 1/2 Cup

White Granulated Sugar 1/4 Cup

Melted Butter 1/2 Cup

1. Using a counter stand mixer, place the ricotta cheese and cream cheese using a mixing paddle. Mix until light and fluffy, approximately 4 minutes.

2. To the batter, add the sugar, melted butter, flour, cornstarch, banana liqueur, puréed bananas, and eggs. Slowly mix until all the ingredients are fully combined, and the mixture is light in texture for approximately 5 more minutes.

3. Remove the mixing bowl from the mixer, add the lemon zest, vanilla bean, and sour cream, and with a whisk, fold the ingredients gently into the batter. Take care not to overmix, but make sure the ingredients are evenly distributed throughout the batter.

4. Pour the batter into the prepared spring form pan. VERY gently tap the spring form pan on the counter to ensure the batter is leveled.

5. Wrap the bottom and sides of the spring form pan twice with heavy-duty aluminum foil. Place the cheesecake in a roasting pan and pour hot water halfway up the sides of the springform pan.

6. Place into a 350-degree convection oven. Bake for 1 Hour, then turn off the oven. Let the Ricotta Cheesecake rest in the heated oven for an additional hour. Remove the cheesecake from the oven and place it on a wire rack to completely cool. Double wrap in Saran and refrigerate overnight or at least 10 hours.

7. To Serve:

A. Remove the Saran Wrap. Gently loosen & remove the sides of the spring form pan.

B. Using a serrated blade knife and a bowl of warm water, dip the blade of the knife into the water using a clean tea cloth, wipe any water from the blade, and cut the Ricotta Cheesecake into 12 slices. Dipping and cleaning the knife before making the next cut will present the slices in a clean, professional style.

C. On 12 decorative serving dishes, place a slice of the Ricotta Cheesecake. Generously pour 2 oz of the prepared strawberry sauce over the top and drizzle down the sides of each slice of cheesecake. Place a trimmed whole strawberry onto each slice of cheesecake. Garnish each plate with a spring of fresh mint, and, using a squirt bottle, place a decorative design of Melba Sauce on each plate.

Melba Sauce, Jarred, any brand, 16 oz

Whole Frozen Strawberries, thawed 32 oz

1. Place the Melba Sauce and thawed strawberries together. Stir to combine.