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Ricotta Cheesecake with Raspberries

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr 55 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1 container (15 oz.) Polly-O Part Skim Ricotta Cheese
  • 1/2 cup Breakstone Reduced Fat Sour Cream
  • 4 oz. Philadelphia Neufchatel (Reduced Fat) Cream Cheese, softened
  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla
  • 1 teaspoon grated orange zest
  • 1 teaspoon salt
  • 1/4 cup seedless raspberry jam
  • 1 tablespoon orange liqueur or water
  • 2 containers (6 oz. each) fresh raspberries
make it
Preheat oven to 350°F. Coat a 9-inch leak-proof springform pan with cooking spray. In a food processor, puree the ricotta until smooth and creamy. Add the sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt; process till well blended.

Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer the pan to a wire rack to cool.

Then cover and chill in refrigerator for at least 3 hours before removing from the pan. the cheesecake will be about 2 inches high.

In a small saucepan bring the jam and liqueur to a boil over low heat, stirring constantly, until smooth. Brush the top of the cheesecake with the jam mixture, then top with raspberries, flat side down.
Notes
This is a lighter version of the rich, classic with less fat and calories. You may use any fruit for this.

The cake should be stored in the refrigerator where it will keep for 2 to 3 days.
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