Ricotta Cheesecake with Fresh Raspberries
Total:
4 hr 15 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Total:
4 hr 15 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Ingredients

Directions

Preheat oven to 325 degrees F.

Coat a 9-inch springform pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool and then cover and chill in the refrigerator for at least 3 hours.

In a small saucepan, bring the jam and liqueur or water to a boil, stirring constantly until smooth. Remove sides of pan. Brush the tart with the jam mixture and top with raspberries, flat-side down.

IDEAS YOU'LL LOVE

Ricotta Cheesecake

Recipe courtesy of Lauren Chattman

Ricotta Gnocchi

Recipe courtesy of Geoffrey Zakarian

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Recipe courtesy of Giada De Laurentiis

Mom's Cheesecake

Recipe courtesy of Food Network Kitchen

The Ultimate Cheesecake

Recipe courtesy of Tyler Florence

Chocolate Buttercream Frosting

Recipe courtesy of Ina Garten

Chocolate Fudge

Recipe courtesy of Alton Brown

Holiday Sticky Buns

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking