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Ricotta Cheesecake with Fresh Raspberries

Ricotta Cheesecake with Fresh Raspberries
This vegetarian recipe serves 8. One serving contains 288 calories, 11g of protein, and 9g of fat. If you have eggs, salt, reduced fat cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes.

Instructions

1
Preheat oven to 325 degrees F.
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OvenOven
2
Coat a 9-inch springform pan with cooking spray.
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Cooking SprayCooking Spray
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Springform PanSpringform Pan
3
Place ricotta in a food processor and process until smooth and creamy.
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Ricotta CheeseRicotta Cheese
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Food ProcessorFood Processor
4
Add sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt. Process until well blended.
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Orange ZestOrange Zest
NeufchatelNeufchatel
Sour CreamSour Cream
VanillaVanilla
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
SaltSalt
5
Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.
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OvenOven
Frying PanFrying Pan
6
Transfer to a wire rack to cool and then cover and chill in the refrigerator for at least 3 hours.
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Wire RackWire Rack
7
In a small saucepan, bring the jam and liqueur or water to a boil, stirring constantly until smooth.
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LiqueurLiqueur
WaterWater
JamJam
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Sauce PanSauce Pan
8
Remove sides of pan.
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Frying PanFrying Pan
9
Brush the tart with the jam mixture and top with raspberries, flat-side down.
Ingredients you will need
RaspberriesRaspberries
JamJam
DifficultyExpert
Ready In4 hrs, 15 m.
Servings8
Health Score4
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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