Based on the Italian Ricotta Cheesecake, this variation uses a Mountain Dew reduction syrup both to flavor the cake, and as a swirl.

Ingredients

• 6 cans Mountain Dew (72oz, or 2130ml)
• Green food coloring
• Batter for Italian Ricotta Cheesecake

Directions

Add approximately 2L of Mountain Dew (six 12oz cans) to a 3qt sauce pain and simmer until reduced to a syrup, about 2 hours. Syrup volume will be about 10% of the original volume (250ml).

Add two to three drops of green food coloring to enhance color.

Divide syrup to two heatproof containers and cool.

Add half of the syrup to the cheesecake batter and combine.

(Option 1) Drizzle remaining syrup over top of the cheesecake prior to baking. Using a toothpick or narrow chopstick, etch a pattern I to the cake and prepare as directed. Prepare cheesecake per instructions.

(Option 2) Prepare cheesecake per directions, and chill overnight. Warm remaining syrup until it flows easily. Add 1 tbsp cool water and combine, then coat finished cheesecake with syrup. Chill 3 hours, until set.