Save Recipe Print
Ricotta Cheesecake with Fresh Raspberries
Total:
4 hr 15 min
Prep:
20 min
Inactive:
3 hr
Cook:
55 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Total:
4 hr 15 min
Prep:
20 min
Inactive:
3 hr
Cook:
55 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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Lemon Blueberry Cheesecake

Recipe courtesy of Valerie Bertinelli

Crostini with Ricotta and Goat Cheese

Recipe courtesy of Giada De Laurentiis

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Gluten-Free Fig-Walnut Biscotti with Maple Icing Drizzle

Recipe courtesy of Silvana Nardone

Buckeyes

Recipe courtesy of Food Network Kitchen

Honey Ricotta Cheesecake

Recipe courtesy of Giada De Laurentiis

Ricotta Cheesecake

Recipe courtesy of Robert Irvine

Ricotta Cheesecake

Recipe courtesy of Lauren Chattman

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.