Ricotta Cheesecake with fresh berries
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Ricotta Cheesecake with fresh berries calories by ingredient
Number of Servings: 8
Ingredients
-
1- 15 oz container part-skim ricotta cheese
1/2 cup reduced-fat sour cream
4 oz Neufchatel cheese (reduced-fat cream cheese), softened
3/4 cup egg beaters
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 TBSP orange juice or water
1 6 oz container fresh rasperries
1 6 oz container fresh blueberries
Directions
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.