Dessert

Ricotta Cheese Cake with Fresh Raspberries is for Dessert.

Ricotta Cheese Cake with Fresh Raspberries takes 15 minutes to prepare.

Ricotta Cheese Cake with Fresh Raspberries takes 60 minutes to cook.

Ricotta Cheese Cake with Fresh Raspberries makes 8 servings.

The ingredients for Ricotta Cheese Cake with Fresh Raspberries are:

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

Here is how you make Ricotta Cheese Cake with Fresh Raspberries:

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: 8Recipe submitted by SparkPeople user GRANNY2.

The nutritional information for Ricotta Cheese Cake with Fresh Raspberries is:

• 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