Recipe by Chef Kate
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
Directions See How It's Made
- 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.