Ricotta Cheesecake with Raspberries

 pamela farris
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
1
hr.
55
min.
Servings

6 servings

What You Need

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Make It

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  • 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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