ricota cheesecake with fresh raspberries

ricota cheesecake with fresh raspberries

Community Classics .
Edited on Mar 04, 2008

this is so rich and creamy you won't beleve it is low-fat sub raspberries for strawberries or kiwi.


15 oz continaer part skim ricota cheese
1/2 cup reduced fat sour cream
4 oz neufchatel cream cheese softened
3 large eggs
3/4 cup sugar
1/2 cup all -purpose flour
1 teaspoon vanilla
1 teaspoon grated orange zest
1/4 tsp salt
1/4 cup seedless raspberry jam
1 tablespoon orange liqueur or water
2 6 oz containers fresh raspberries


Pre heat oven to 350 . Coat a 9 inch leakproof 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 and process till well blended. Pour into the prepared pan and bake until center is just set 50 to 55 minutes. Transfer the pan to a wire rack to cool, then cover and chill at least 3 hours before removing it from pan. The cheesecake will be 2 inches high. In a small saucepan , bring the jam to a boil over low heat , stirring constanly until smooth .Brush top of cake with jam mixture , then top with raspberries flat side down. The cake should be stored in the refrigerator where it will keep for 2-3 days
serves 8

Not a NESTLÉ®-tested recipe.

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