Ingredients

Start to finish: 1 hour 10 minutes (15 minutes active) plus 3 hours 20 minutes cooling time
Servings: 8

15-ounce container part-skim ricotta cheese
1/2 cup reduced-fat sour cream
4 ounces Neufchatel (reduced-fat cream cheese), softened
3 large eggs
3/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1/4 teaspoon salt
1/4 cup all-fruit seedless raspberry jam
1 tablespoon orange liqueur or water
Two 6-ounce containers fresh raspberries

Directions

Preheat oven to 325 F. Coat a 9-inch, leakproof springform pan with cooking spray.

In a food processor, puree the ricotta until smooth and creamy. Add the sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt and process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.

Transfer the pan to a wire rack to cool, then cover and chill in the refrigerator for at least 3 hours before removing it from the pan. The cheesecake will be about 2 inches high.

In a small saucepan, bring the jam and liqueur to a boil over low heat, stirring constantly, until smooth. Brush the top of the cheesecake with the jam mixture, then top with raspberries, flat side down. The cake should be stored in the refrigerator, where it will keep for 2 to 3 days.

Nutrition information per serving: 295 calories; 13 g fat (8 g saturated); 127 mg cholesterol; 36 g carbohydrate; 10 g protein; 3 g fiber; 375 mg sodium.