Ricotta Cheesecake with Fresh Raspberries Recipe

Name: Ricotta Cheesecake with Fresh Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 325 degrees F.
2
Coat a 9-inch springform pan with cooking spray.
3
Place ricotta in a food processor and process until smooth and creamy.
4
Add sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt.
5
Process until well blended.
6
Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.
7
Transfer to a wire rack to cool and then cover and chill in the refrigerator for at least 3 hours.
8
In a small saucepan, bring the jam and liqueur or water to a boil, stirring constantly until smooth.
9
Remove sides of pan.
10
Brush the tart with the jam mixture and top with raspberries, flat-side down.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Ricotta Cheesecake with Fresh Raspberries 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.

Ricotta Cheesecake with Fresh Raspberries

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