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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Buckeyes

Recipe courtesy of Food Network Kitchen

Creme Brulee

Recipe courtesy of Ina Garten

Honey Ricotta Cheesecake

Recipe courtesy of Giada De Laurentiis

Ricotta Cheesecake

Recipe courtesy of Robert Irvine

Ricotta Cheesecake

Recipe courtesy of Lauren Chattman

Torta di Ricotta (Ricotta Cheesecake)

Recipe courtesy of Lidia Bastianich

Honey Ricotta Cheesecake

Recipe courtesy of Giada De Laurentiis

Cherry Ricotta Cheesecake

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword