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Ricotta Cheesecake with Raspberries
Ricotta Cheesecake with Raspberries

Ricotta Cheesecake with Raspberries

What You Need
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1 serving
Original recipe yields 1 serving
15 ounces ricotta cheese
0.5 cups sour cream
4 ounces cream cheese
3 units eggs
0.75 cups sugar
0.5 cups flour
1 teaspoons vanilla
1 teaspoons orange zest
1 teaspoons salt
0.25 cups raspberry jam
1 tablespoons orange liqueur
12 ounces raspberries
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Let's Make It
Preheat oven to 350°F. Coat a 9-inch leak-proof springform pan with cooking spray. In a food processor, puree the ricotta until smooth and creamy. Add the sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt; process till 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 refrigerator for at least 3 hours before removing 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.
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