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Light Creamy Ricotta Cheesecake with Fresh Berries
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5 from 1 vote

Ellie Krieger's Light Ricotta Cheesecake with Fresh Berries

A creamy light ricotta cheesecake made less caloric with part skim ricotta and 1/3-less fat cream cheese.
Prep Time20 minutes
Cook Time55 minutes
Refrigeration3 hours
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: easy cheesecake, lightened up cheesecake
Servings: 8
Author: Martha McKinnon | Simple Nourished Living

Ingredients

  • 15 ounces part-skim ricotta cheese
  • 1/2 cup reduced-fat sour cream (I used plain nonfat Greek yogurt instead)
  • 4 ounces reduced-fat cream cheese (Neufchatel), softened
  • 3 large eggs
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated orange zest (I used lemon zest)
  • 1/4 teaspoon salt
  • 1/4 cup all-fruit seedless raspberry jam
  • 1 tablespoon orange liqueur or water
  • 6 ounces fresh raspberries
  • 6 ounces fresh 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 1-1/2 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.

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 (1/8 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

Serving: 1slice | Calories: 300kcal | Carbohydrates: 39g | Protein: 12g | Fat: 12g | Fiber: 2g