1teaspoonfinely grated orange zest (I used lemon zest)
¼teaspoonsalt
¼cupall-fruit seedless raspberry jam
1tablespoonorange liqueur or water
6ouncesfresh raspberries
6ouncesfresh blueberries
Instructions
Position an oven rack in the center of your oven and preheat the oven to 325F degrees.
Coat a 9-inch springform pan with cooking spray.
Place the ricotta in a food processor and process until smooth, several minutes.
Add the sour cream, cream cheese, eggs, sugar, flour, vanilla, orange zest and salt and continue to process until well blended.
Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.
Remove from the oven and place on a wire rack to cool, then cover and refrigerate for at least 3 hours before removing it from the pan. (The cheese cake will only be about 1-½ to 2 inches tall.)
In a small saucepan, bring the jam and liqueur to a boil over low heat, stirring constantly, until smooth. Let cool slightly and then brush over the top of the cheesecake.
Arrange the berries on top of the jam layer, alternating one row of raspberries (flat side down) with 2 rows of blueberries.
Store the cake in the refrigerator, for up to 3 days.
Recipe Notes
Next time I will bake an extra 5-10 minutes to be sure it is set and use the reduced-fat sour cream instead of yogurt to see if it turns out firmer.Serving size: 1 slice (⅛ recipe)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.11*SmartPoints (Green plan)10*SmartPoints (Blue plan)10*SmartPoints (Purple plan)8*PointsPlus (Old plan)(When using non-fat Greek yogurt in place of reduced-fat sour cream)
Nutrition Facts
Ellie Krieger's Light Ricotta Cheesecake with Fresh Berries
Amount Per Serving (1 slice)
Calories 300Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 39g13%
Fiber 2g8%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.