Ricotta Cheesecake with fresh berries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1- 15 oz container part-skim ricotta cheese1/2 cup reduced-fat sour cream4 oz Neufchatel cheese (reduced-fat cream cheese), softened3/4 cup egg beaters1/4 cup all-purpose flour1 tsp vanilla extract1 tsp finely grated orange zest1/4 tsp salt 1/4 cup all-fruit seedless raspberry jam1 TBSP orange juice or water1 6 oz container fresh rasperries1 6 oz container fresh blueberries
Preheat oven to 325. Coat a 9-inch springform pam iwth a cooking spray.
Place the ricotta in a mixing bowl and beat with mixer until smooth and creamy. Add the sour cream, Neufchatel, egg beater, splenda, flour, vanilla, orange zest and salt and continue to 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 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 orange juice/water 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 rasberries (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.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHABBATIZ4ME.
Place the ricotta in a mixing bowl and beat with mixer until smooth and creamy. Add the sour cream, Neufchatel, egg beater, splenda, flour, vanilla, orange zest and salt and continue to 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 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 orange juice/water 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 rasberries (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.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHABBATIZ4ME.
Nutritional Info Amount Per Serving
- Calories: 195.4
- Total Fat: 9.5 g
- Cholesterol: 33.4 mg
- Sodium: 173.6 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 1.6 g
- Protein: 10.8 g
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