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.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Cheesecake

Recipe courtesy of Food Network Kitchen

Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Red Velvet Cheesecake

Recipe courtesy of Food Network Kitchen

Japanese Cheesecake

Recipe courtesy of Food Network Kitchen

Ricotta Gnocchi

Recipe courtesy of Geoffrey Zakarian

Homemade Ricotta

Recipe courtesy of Ina Garten

The Ultimate Cheesecake

Recipe courtesy of Tyler Florence

Raspberry Cheesecake

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories