This luxuriously creamy cheesecake with fresh raspberries is a dessert triple-threat. It tastes incredible, looks gorgeous, and it’s easy to make. As it bakes, it forms its own golden brown “crust,” and it is absolutely stunning crowned with ruby-red raspberries.
Ricotta Cheesecake with Fresh Raspberries
One 15-ounce container part-skim or whole milk ricotta cheese
1/2 cup reduced-fat or regular sour cream
4 ounces Neufchâtel cheese (reduced-fat cream cheese), or regular chream 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
Two 6-ounce containers fresh raspberries
Preheat the oven to 325°F. Coat a 9-inch springform pan with cooking spray
Place the ricotta in a food processor and process until smooth and creamy. Add the sour cream, Neufchâtel, eggs, sugar, flour, vanilla, orange zest, and salt and 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, then cover and chill in the refrigerator for at least 3 hours before removing it 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 cheesecake with the jam mixture and top with raspberries, flat side down. The cake should be stored in the refrigerator, where it will keep for 2 to 3 days.
Makes one 9-inch cheesecake; 8 servings
Serving size: 1 slice
Per Serving (made with part-skim or low-fat cheese and sour cream): Calories 295; Total fat 13g (Sat fat 8g, Mono fat 1g, Poly fat 0g); Protein 10g; Carb 36g; Fiber 3g; Cholesterol 127mg; Sodium 375mg
Good source of: Calcium, Fiber, Vitamin A, Vitamin C