Preheat the oven to 325°F. Coat a 9-inch springform pan with cooking spray. Place the ricotta in a food processor and process until smooth and creamy.
Add the sour cream, Neufchâtel, 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 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 cheesecake with the jam mixture and top with raspberries, flat side down. The cake should be stored in the refrigerator, where it will keep for 2 to 3 days.
One 15-ounce container part-skim ricotta cheese
1/2 cup reduced-fat sour cream
4 ounces Neufchâtel cheese (reduced-fat cream cheese), softened
3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely 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
Makes one 9-inch cheesecake; 8 servings
Serving size: 1 slice
Per Serving: Calories 295; Total fat 13g (Sat fat 8g, Mono fat 1g, Poly fat 0g); Protein 10g; Carb 36g; Fiber 3g; Cholesterol 127mg; Sodium 375mg
Good source of: Calcium, Fiber, Vitamin A, Vitamin C