Prep 30 mins
Cook 4 hrs
From Ellie Krieger. Considerably less fat but still lovely flavor and texture. Make sure to use the reduced fat and not the fat free sour cream and cream cheese. I have also simply pureed and strained rasberries and used that in place of the jam.
- 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
- Preheat oven to 325°F.
- 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, cream cheese, 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 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.
- In a small saucepan, bring the jam and liqueur to a boil over low heat, stirring constantly, until smooth.
- 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.