Ricotta Cheesecake with Fresh Raspberries

Ingredients

• 3 large eggs 
• 0.3 cup flour all-purpose
• 1 tablespoon orange liqueur 
• 1 teaspoon orange zest finely grated
• 15 ounce part-skim ricotta cheese 
• 12 ounce raspberries fresh
• 0.3 cup all-fruit raspberry jam seedless
• 4 ounces cream cheese softened
• 0.5 cup reduced fat cream sour
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• food processor
• frying pan
• sauce pan
• oven
• wire rack
• springform pan

Directions

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