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Recipes
Ricotta Cheesecake with Cranberry-Orange Sauce
12 servings
4 hours, 30 minutes total (Active 15 minutes)

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

    1. 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.
    2. 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.
    3. 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%