Raspberry Ricotta Cheesecake (Lower Fat Version)

Name: Raspberry Ricotta Cheesecake (Lower Fat Version)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces part-skim ricotta cheese; 4 ounces reduced-fat sour cream; 4 ounces reduced-fat cream cheese, softened; 3 large eggs; ¾ cup sugar; ½ cup all-purpose flour; 1 teaspoon vanilla extract; 1 teaspoon orange zest, finely grated; ¼ teaspoon salt; ¼ cup raspberry all fruit spread (all fruit or sugar free); 1 tablespoon orange liqueur; 12 ounces fresh raspberries

Servings: persons

15 ounces part-skim ricotta cheese
4 ounces reduced-fat sour cream
4 ounces reduced-fat cream cheese, softened
3 large eggs
¾ cup sugar
½ cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon orange zest, finely grated
¼ teaspoon salt
¼ cup raspberry all fruit spread (all fruit or sugar free)
1 tablespoon orange liqueur
12 ounces fresh raspberries

1
Preheat oven to 325F.
2
Coat a 9-inch, leakproof springform pan with cooking spray.
3
In a food processor, puree the ricotta until smooth and creamy.
4
Add the sour cream, cream cheese, eggs, sugar, flour, vanilla, orange zest and salt and process until well blended.
5
Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.
6
Transfer the pan to a wire rack to cool, then cover and chill in the refrigerator for at least 3 hours before removing it from the pan.
7
The cheesecake will be about 2 inches high.
8
In a small saucepan, bring the jam and liqueur to a boil over low heat, stirring constantly, until smooth.
9
Brush the top of the cheesecake with the jam mixture, then top with raspberries, flat side down.
10
The cake should be stored in the refrigerator, where it will keep for 2 or 3 days.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 15 ounces part-skim ricotta cheese, 4 ounces reduced-fat sour cream, 4 ounces reduced-fat cream cheese, softened, 3 large eggs, and more.

Yes, Raspberry Ricotta Cheesecake (Lower Fat Version) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!