Ricotta Cheesecake with Fresh Raspberries

Preheat the stove to 325 ° F. Coat a 9-inch springform frying pan with cooking spray. Place the ricotta in a food mill and also process till smooth and velvety.

Include the sour lotion, Neufchâtel, eggs, sugar, flour, vanilla, orange passion, as well as salt and also procedure till well combined. Pour into the prepared frying pan and bake till the facility is just set, 50 to 55 minutes.

Transfer to a cake rack to cool, after that cover and chill in the fridge for at the very least 3 hrs prior to removing it from the frying pan. The cheesecake will be about 2 inches high.

In a small saucepan, bring the jam as well as liqueur to a boil over low warmth, mixing regularly till smooth. Brush the cheesecake with the jam mix and also top with raspberries, level side down. The cake needs to be kept in the refrigerator, where it will keep for 2 to 3 days.

Ingredients Cooking spray One 15-ounce container part-skim ricotta cheese
1/2 mug reduced-fat sour cream
4 ounces Neufchâtel cheese (reduced-fat lotion cheese), softened
3 large eggs
3/4 cup sugar
1/4 mug all-purpose flour
1 teaspoon vanilla essence
1 tsp carefully grated orange zest
1/4 teaspoon salt
1/4 mug all-fruit seedless raspberry jam
1 tablespoon orange liqueur or water
2 6-ounce containers fresh raspberries

Makes one 9-inch cheesecake; 8 servings

Offering size: 1 slice

Per Serving: Calories 295; Total fat 13g (Sat fat 8g, Mono fat 1g, Poly fat 0g); Protein 10g; Carb 36g; Fiber 3g; Cholesterol 127mg; Sodium 375mg

Excellent source of: Calcium, Fiber, Vitamin A, Vitamin C

Leave a Reply

Your email address will not be published. Required fields are marked *