Ellie Krieger’s Easy Light Ricotta Cheesecake with Fresh Berries
If you have about 1 hour and 15 minutes to spend in the kitchen, Ellie Krieger’s Easy Light Ricotta Cheesecake with Fresh Berries might be an outstanding lacto ovo vegetarian recipe to try. This side dish has 300 calories, 10g of protein, and 11g of fat per serving. For $1.39 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. 36 people have tried and liked this recipe. If you have lemon zest, eggs, part-skim ricotta cheese, and a few other ingredients on hand, you can make it. It is brought to you by Simple Nourished Living. With a spoonacular score of 32%, this dish is not so tremendous. Similar recipes include Ellie Krieger's Pasta Primavera, Ellie Krieger's Southwestern Slaw, and Ellie Krieger's Lemony Lentil Soup.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 55 minutes
Ingredients:
6 ounces fresh blueberries
3 large eggs
¼ cup all-purpose flour
1 teaspoon finely grated orange zest (I used lemon zest)
4 ounces reduced-fat cream cheese (Neufchatel), softened
1 tablespoon orange liqueur or water
15 ounces part-skim ricotta cheese
6 ounces fresh raspberries
¼ cup all-fruit seedless raspberry jam
¼ teaspoon salt
½ cup reduced-fat sour cream (I used plain nonfat Greek yogurt instead)
¾ cup sugar
1 teaspoon vanilla extract
Equipment:
springform pan
oven
food processor
frying pan
wire rack
sauce pan
Cooking instruction summary:
Position an oven rack in the center of your oven and preheat the oven to 325 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.
Step by step:
1. Position an oven rack in the center of your oven and preheat the oven to 325 degrees.Coat a 9-inch springform pan with cooking spray.
2. Place the ricotta in a food processor and process until smooth, several minutes.
3. Add the sour cream, cream cheese, eggs, sugar, flour, vanilla, orange zest and salt and continue to process until well blended.
4. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.
5. 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.
6. 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.
Nutrition Information:
covered percent of daily need
