Ricotta Cheesecake with Fresh Raspberries

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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.

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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 ;

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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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Disappointing. Followed recipe exactly. Texture is very "spongey". I was hoping for some creaminess even though it is low fat. Will search for another version...this one will not be repeated.

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easy, fabulous texture and taste, not a drop left. Printed and put into family's recipie binder. For the adults making an extra one next time with a drop of liquor :

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I'm on the fence with this recipe. I loved the flavors but couldn't get over the odd texture. It wasn't as creamy as I like my cheesecake. Perhaps I did something wrong but I still reviewed and posted the recipe on my food blog at http://damegoodeats.blogspot.com/2010/10/end-of-summer-ricotta-cheesecake-with.html

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Easy to make. Does not make you feel "guilty" for splurging on desert. I used strawberry jelly and found it "runny" also. I will use less jelly & water next time. And there will be a next time!

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This was the first cheesecake I ever made, and I thought it was delicious. I was looking for a healthy alternative. I had two birthdays this weekend, my dad's 50th and my boyfriend's 27th so I wanted to make sure that we didn't eat TOO badly since it was a celebratory weekend.

I used strawberry jam and fresh strawberries instead of raspberries because that was my boyfriend's preference (it was his birthday cake after all!

I loved it. I got a mouthful of ricotta at one point that wasn't mixed in very well, but the rest of it that was blended well was delicious. The jam topping was a bit runny, I'd use less water next time. Not bad, and no need to feel (too guilty!

The only reason I didn't go with 5 stars is because 2 of the guests at the party didn't finish their pieces. I got compliments from the others, but two out of the eight people eating the cake weren't fans.

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First cheesecake, I ever made, we are looking to cook and eat healthier with out losing flavor. This is not sweet but the raspberry sauce does that. It is very creamy. I could not find raspberries, don't buy the frozen kind, they are too mushy when thawed. Our company liked it as well, and they are pretty picky and not on a diet like we are. Will try Ellie's cherry cheesecake next! , hits that sweet craving! Thanks Ellie

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So easy to make! It's a keeper.