Raspberry Ricotta Cheesecake
Prepare to tantalize your taste buds with a dessert that exudes elegance and decadence – the Raspberry Ricotta Cheesecake. As an experienced chef, I've perfected this recipe to deliver a creamy and velvety cheesecake infused with the delightful essence of raspberries. Join me in exploring the steps to create this culinary masterpiece.
Equipment
- oven
- 1 9 inch springform pan
- 1 medium sized bowl
- 1 food processor
Ingredients
- 1 container part-skim ricotta cheese
- ½ cup fat free sour cream
- 4 ounces reduced fat (or Neufchatel) or cream cheese, at room temperature
- 3 large eggs
- ¾ cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
- ¼ cup all-fruit seedless raspberry jam
- ¼ teaspoon salt
- 1 tablespoon water (or grenadine, or a Raspberry liqueur)
- 2 containers fresh raspberries (about 10-12 ounces total)
- 1 cup crushed vanilla (or chocolate) wafer cookies (not the cream-filled kind!)
- 2 tablespoons unsalted butter, at room temperature
Instructions
- Preheat the oven to 325 degrees and generously coat a 9 inch springform pan with cooking spray.
- In a medium sized bowl, cut the butter into the crushed wafer cookies until large crumbs are formed. Press this mixture firmly into the bottom of the springform pan and set aside.
- Place the ricotta in a food processor and process until smooth and creamy. Add the sour cream, cream cheese, eggs, sugar, flour, vanilla, orange zest and salt and process until it is all well blended. Pour into the prepared pan over the crust, and bake until the center is just set (50 to 55 minutes).
- Transfer the cake (in the pan) to a wire rack to cool to room temperature, and then cover and put in the refrigerator for at least 3 hours.
To Serve:
- In a small saucepan, bring the jam and water (or liqueur) to a boil, stirring constantly until smooth.
- Remove the sides of the springform pan and brush or drizzle the cake with the jam mixture and decorate the top with the raspberries.
Video
Notes
Ricotta Cheese: Ensure you use a high-quality ricotta cheese for the best texture and flavor in your cheesecake. Opt for a whole milk ricotta that is smooth and creamy.