Photo: Ricotta Cheesecake with Fresh Raspberries Recipe
Ingredients
- Cooking spray
- 1 (15-ounce) container part-skim ricotta cheese
- 1/2 cup reduced fat sour cream
- 4 ounces Neufchatel cheese, or reduced fat cream cheese, softened
- 3 large eggs
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
- 1/4 teaspoon salt
- 1/4 cup all-fruit seedless raspberry jam
- 1 tablespoon orange liqueur or water
- 2 (6-ounce) containers fresh raspberries
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.
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By maryinez
Boise, ID
on October 08, 2011
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I tried this recipe today and it was a big hit at my house! It was nice to try a cheesecake that is lighter but also not lacking in flavor. I omitted the orange zest because I didn't have any oranges on hand and just used vanilla in the mixture. I also added raspberry liqueur instead of orange liqueur to the jam mix and the flavor was delicious! I think this cheesecake would even be good on it's own without the topping. I plan on serving this dessert the next time I have guests.
By kdoherty1985
Middleton, MA
on September 19, 2011
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very good and cheesecaky without the heaviness of normal american style cheesecake. i used blueberry preserves and wild blueberries as my topping and it came out great. i also gave it a graham cracker crust ;
By Barb_Cali
Bay Area, CA
on September 12, 2011
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Ricotta cheesecake is *supposed* to be light and spongy. It's not at all supposed to resemble a creamy, dense, gaggy New York style cheesecake.
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