Ricotta Cheesecake with Fresh Raspberries

Recipe courtesy of Ellie Krieger

Show: Healthy Appetite with Ellie Krieger

Episode: Two Easy Dinner Parties

Ricotta Cheesecake with Fresh Raspberries

Name: Ricotta Cheesecake with Fresh Raspberries
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 8 servings
Cuisine: italian
Ingredients: Nonstick 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

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Level: Intermediate
Total: 4 hr 15 min

Prep: 20 min
Inactive: 3 hr
Cook: 55 min

Yield: 8 servings

Level: Intermediate
Total: 4 hr 15 min

Prep: 20 min
Inactive: 3 hr
Cook: 55 min

Yield: 8 servings

Ingredients

Nonstick 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

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.