Recipes
Ricotta Cheesecake with Cranberry-Orange Sauce
12 servings
4 hours, 30 minutes total (Active 15 minutes)
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Ingredients
- 4 oz cream cheese
- Cooking spray
- 1 orange, for zest/juice
- ½ cup Deli cranberry relish (or whole cranberry sauce)
- 1 (15 oz) container part-skim ricotta cheese
- ¾ cup sugar
- ½ cup sour cream
- 3 large eggs (or ¾ cup egg substitute)
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Steps
- Set cream cheese out to soften. Preheat oven to 325°F; coat pie pan (or springform pan) with spray. Zest orange (3 teaspoons), then juice (3 tablespoons). Combine cranberry relish and orange juice; chill until ready to serve.
- Place ricotta in food processor; process until smooth and creamy. Add cream cheese, orange zest, sugar, sour cream, eggs, flour, vanilla, and salt; process until combined. Pour mixture evenly into prepared pan.
- Bake 40–50 minutes until center is set and 160°F. Let stand 30 minutes to cool, then chill 3 hours or until cold. Slice cheesecake and serve drizzled with cranberry-orange sauce.
Amount per 1⁄12 recipe serving: Calories 200, Total Fat 10g, Sat Fat 5g, Trans Fat 0g, Chol 75mg, Sodium 105mg, Total Carb 22g, Fiber 0g, Total Sugar 17g, (Incl. 16g Added Sugars), Protein 7g, Vitamin D 0%, Calc 10%, Iron 0%, Potassium 2%