Italian Cream Cheese and Ricotta Raspberry Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
* 2 (8 ounce) packages cream cheese, softened * 1 (16 ounce) container ricotta cheese * 1 1/2 cups white sugar * 4 eggs * 1 tablespoon lemon juice * 1 teaspoon vanilla extract * 3 tablespoons cornstarch * 3 tablespoons flour * 1/2 cup butter, melted and cooled * 1 pint sour cream * 1/2 cup raspberry preserves * 1/4 cup water * 3 squares Ghirardelli dark chocolate with raspberry filling
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan.
2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
3. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.
4. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined.
5. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter.
6. Add the sour cream last and stir.
7. Take out prepared crust and sprinkle broken up squares of Ghirardelli chocolate onto the bottom of the crust.
8. Pour half of the cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.
9. Carefully place the cheesecake into the water bath in the oven.
10. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user AMONTALV.
2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
3. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.
4. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined.
5. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter.
6. Add the sour cream last and stir.
7. Take out prepared crust and sprinkle broken up squares of Ghirardelli chocolate onto the bottom of the crust.
8. Pour half of the cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.
9. Carefully place the cheesecake into the water bath in the oven.
10. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user AMONTALV.
Nutritional Info Amount Per Serving
- Calories: 344.2
- Total Fat: 20.7 g
- Cholesterol: 119.8 mg
- Sodium: 217.0 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 0.2 g
- Protein: 8.6 g
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