Ricotta Cheese Cake with Fresh Raspberries

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Ricotta Cheese Cake with Fresh Raspberries calories by ingredient
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Green Bay Press Gazette Green Bay Press Gazette
Number of Servings: 8


    15-oz container part skim ricotta cheese
    1/2 C. Reduced -fat sour cream
    4-oz Neufchatel Cheese
    3 large eggs
    1/2 C. Flour
    1 t. vanilla extract
    1 t. grated orange zest
    1/4 t. salt
    1/4 c. all-fruit seedless raspberry jam
    1 T. water
    2 6-oz containers fresh raspberries
    36 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.

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