Raspberry Ricotta Cheesecake (lower Fat Version)

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 15 ounces part-skim ricotta cheese
• 4 ounces reduced-fat sour cream
• 4 ounces reduced-fat cream cheese, softened
• 3 large eggs
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest, finely grated
• 1/4 teaspoon salt
• 1/4 cup raspberry all fruit spread (all fruit or sugar free)
• 1 tablespoon orange liqueur
• 12 ounces fresh raspberries

Recipe

• 1 preheat oven to 325°f.
• 2 coat a 9-inch, leakproof springform pan with cooking spray.
• 3 in a food processor, puree the ricotta until smooth and creamy. add the sour cream, cream cheese, eggs, sugar, flour, vanilla, orange zest and salt and process until well blended.
• 4 pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.
• 5 transfer the pan 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.
• 6 in a small saucepan, bring the jam and liqueur to a boil over low heat, stirring constantly, until smooth.
• 7 brush the top of the cheesecake with the jam mixture, then top with raspberries, flat side down. the cake should be stored in the refrigerator, where it will keep for 2 or 3 days.