Creamy Ricotta Cheesecake with Fresh Berries

By mbmitch

Per serving: 300 calories, 39g carbohydrates, 12g protein, 12g fat (6g saturated), 2g fiber, 110mg cholesterol, 220mg sodium

Ingredients

• Cooking spray
• One 15-ounce container part-skim ricotta cheese
• 1/2 cup reduced-fat sour cream
• 4 ounces Neufchâtel cheese (reduced-fat cream cheese), softened
• 3 large eggs
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1 tsp. vanilla extract
• 1 tsp. finely grated orange zest
• 1/4 tsp. salt
• 1/4 cup all-fruit seedless raspberry jam
• 1 Tb. orange liqueur or water
• 1 6-ounce container fresh raspberries
• 1 6-ounce container fresh blueberries

Preparation

Step 1

Preheat the oven to 325 degrees. Coat a 9-inch springform pan with cooking spray.

Place the ricotta in a mixing bowl or food processor, and beat with an electric mixer, or process, until smooth and creamy. Add the sour cream, Neufchâtel, eggs, sugar, flour, vanilla, orange zest and salt and continue to process or mix until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.

Transfer 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 cheesecake with the jam mixture and top with the berries, alternating one row of raspberries (flat side down), with two rows of blueberries. The cake should be stored in the refrigerator, where it will keep for 2 to 3 days.

Yield: 8 servings