Dessert

Crustless ricotta cheesecake is for Dessert.

Crustless ricotta cheesecake takes 175 minutes to prepare.

Crustless ricotta cheesecake takes 55 minutes to cook.

Crustless ricotta cheesecake makes 8 servings.

The ingredients for Crustless ricotta cheesecake are:

1 15-oz container ricotta cheese (part skim)
.5 cup light sour cream
4 oz. neufchatel cheese
3 large eggs
1 tsp vanilla
1 tsp Grand Marnier (or 1 tsp orange zest)
.75 cup white sugar
.5 cup white flour, sifted
.25 tsp salt
cooking spray

Here is how you make Crustless ricotta cheesecake:

Preheat oven to 325. In a food processor or with a hand mixer, blend the ricotta until creamy. Then add the sour cream, neufchatel cheese, eggs, vanilla, Grand Marnier (or orange zest), sugar, salt, and flour. Blend until fully incorporated.Take your 9 inch spring-form pan and spray it with cooking spray. Pour mixture within. Bake for 50-55 minutes or until the middle of the cake has set. Remove from the oven and let cool, and then cover with saran wrap and chill in the refrigerator for at least 3 hours before serving.Serves 8.The original recipe includes the directions for a raspberry glaze, but I have not made that and the nutritional information above is for the cake only. Number of Servings: 8Recipe submitted by SparkPeople user URANIUM.

The nutritional information for Crustless ricotta cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 267.3

• Total Fat: 11.4 g
• Cholesterol: 114.3 mg
• Sodium: 228.7 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 0.2 g
• Protein: 11.2 g