Raspberry Ricotta Cheesecake (Lower Fat Version)
- Ready In:
- 4hrs 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 15 ounces part-skim ricotta cheese
- 4 ounces reduced-fat sour cream
- 4 ounces reduced-fat cream cheese, softened
- 3 large eggs
- 3⁄4 cup sugar
- 1⁄2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest, finely grated
- 1⁄4 teaspoon salt
- 1⁄4 cup raspberry all fruit spread (all fruit or sugar free)
- 1 tablespoon orange liqueur
- 12 ounces fresh raspberries
directions
- Preheat oven to 325°F.
- Coat a 9-inch, leakproof springform pan with cooking spray.
- In a food processor, puree the ricotta until smooth and creamy. Add the sour cream, cream cheese, eggs, sugar, flour, vanilla, orange zest and salt and process until well blended.
- Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.
- Transfer the pan to a wire rack to cool, then cover and chill in the refrigerator 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 liqueur to a boil over low heat, stirring constantly, until smooth.
- 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 or 3 days.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>