Ricotta Cheesecake

A good friend of mine turns 50 today...I won't name any names, but you know who you are Suzanne!  She is enjoying life down in the lower 48 (that's what we call all the states in the connecting 48 states).  She used to be my  backyard neighbor.  We would meet on my deck after work and drink wine or the drink of the week, we would make snacks or grill and laugh the cares of the world away.  I miss that time with my friend.

So I am celebrating Suzanne and her birthday.  I've made a ricotta cheesecake and topped it with some beautiful fresh raspberries and a raspberry-orange sauce.  It is delicious, beautiful and the perfect thing to celebrate my friend, and since she is so far away I'll have to eat her slice!
Happy Birthday, Suzanne.

Ricotta Cheesecake with Raspberry Topping
adapted from Ellie Krieger

cooking spray
1 15-oz. container part skim ricotta cheese
1/2 cup reduced fat sour cream
4 oz. reduced fat cream cheese, softened
3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 tsp. vanilla extract
1 tsp.  grated orange zest
1/4 teaspoon salt
1/4 cup all-fruit seedless raspberry jam
1 Tbsp. orange liqueur
2 6-oz. containers fresh raspberries

Preheat oven to 325°F.

Coat a 9 inch springform pan with cooking spray.  Place ricotta in a food processor and process until smooth and creamy.  Add sour cream, cream cheese, 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, 50-55 minutes.  Transfer to a wore rack to cool and then cover and chill int eh refrigerator for at least 3 hours.

In a small saucepan, bring the jam and the liqueur 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.

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February 19, 2016    Sunrise 8:37 am  Sunset 5:34 pm  Temp. H 9/ L -20Better than Sex Monday Mug Cake