Ricotta Cheesecake with Fresh Raspberries

Ingredients

• Pam cooking spray

  Oil, original

  100g

• Ricotta cheese

  Whole milk

  15 oz or 425g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Less Fat Neufchatel Cream Cheese

  Crystal Farms

  4 oz or 113g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Sugar

  White, granulated sugar

  ¾ cup or 150g

• Wheat flour

  White, cake, enriched

  ¼ cup unsifted, dipped or 34g

• Vanilla extract

  1 tsp or 4g

• Orange zest

  1 tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Raspberry Jam

  Black Label - President's Choice

  4 tbsp or 60g

• Orange-flavor drink

  Breakfast type, powder, prepared with water

  ½ fl oz or 17g

• Raspberries

  Frozen, red, sweetened

  1 ³⁄₁₆ package (10 oz) or 341g

Directions

1. Preheat oven to 325 degrees F.
2. Coat a 9-inch springform pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool and then cover and chill in the refrigerator for at least 3 hours.
3. In a small saucepan, bring the jam and liqueur or water to a boil, stirring constantly until smooth. Remove sides of pan. Brush the tart with the jam mixture and top with raspberries, flat-side down.
4. (source: https://www.foodnetwork.com/recipes/ellie-krieger/ricotta-cheesecake-with-fresh-raspberries-recipe-1945359)