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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Honey Ricotta Cheesecake

Recipe courtesy of Giada De Laurentiis

Cheesecake Balls

Recipe courtesy of Nancy Fuller

Mascarpone Cheesecake

Recipe courtesy of Brian Boitano

Holiday Cheesecake

Recipe courtesy of Giada De Laurentiis

Pumpkin Cheesecake

Recipe courtesy of Food Network Kitchen

Chocolate Ricotta Pudding

Recipe courtesy of Alex Guarnaschelli

Mint Chocolate Cheesecake

Recipe courtesy of Food Network Kitchen

Limoncello Cheesecake Squares

Recipe courtesy of Giada De Laurentiis

Chocolate Truffle Cheesecake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories