Ricotta Cheese Cake with Fresh Raspberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
15-oz container part skim ricotta cheese1/2 C. Reduced -fat sour cream4-oz Neufchatel Cheese3 large eggs1/2 C. Flour1 t. vanilla extract1 t. grated orange zest1/4 t. salt1/4 c. all-fruit seedless raspberry jam1 T. water2 6-oz containers fresh raspberries36 t. cup Splenda
Preheat oven to 325. Coat a 9-in. leakproof springform pan with cooking spray.
In a food processor, puree the ricotta until smooth and creamy. Add sour cream, Newfchatel, eggs, sugar, flour, vanilla, orange zest and salt.,and process til well blended. Pour into prepared pan and bake until the center is just set, 50-55 minutes.
Transfer the pan to a wire rack to cool, then cover and chill in the refrigerator at least 3 hours before removing it from the pan. The cheese cake will be about 2 inches high.
In a small saucepan, bring the jam and water to a boil over low heat, stirring constantly. 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 2-3 days.
Number of Servings: 8
Recipe submitted by SparkPeople user GRANNY2.
In a food processor, puree the ricotta until smooth and creamy. Add sour cream, Newfchatel, eggs, sugar, flour, vanilla, orange zest and salt.,and process til well blended. Pour into prepared pan and bake until the center is just set, 50-55 minutes.
Transfer the pan to a wire rack to cool, then cover and chill in the refrigerator at least 3 hours before removing it from the pan. The cheese cake will be about 2 inches high.
In a small saucepan, bring the jam and water to a boil over low heat, stirring constantly. 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 2-3 days.
Number of Servings: 8
Recipe submitted by SparkPeople user GRANNY2.
Nutritional Info Amount Per Serving
- Calories: 223.8
- Total Fat: 11.5 g
- Cholesterol: 112.8 mg
- Sodium: 225.7 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 2.3 g
- Protein: 11.3 g
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