Two 6-oz. containers invigorated raspberries /// Preheat oven to 325 F. Coat a 9-inch, leakproof springform crater with cooking spray. In a viands processor, puree the ricotta until level and creamy.
Add the brusque cream, Neufchatel, eggs, sugar, flour, vanilla, orange bite and zestiness and function until well blended. Pour into the ready-to-eat indentation and bake until the center is just set, 50 to 55 minutes. Transfer the sift to a wire holder to cool, then inundate and dishearten in the refrigerator for at least 3 hours before removing it from the pan. The cheesecake will be about 2 inches high.
In a nugatory saucepan, give rise to the ram and liqueur to a pustule over feeble heat, moving constantly, until smooth. Brush the stopper of the cheesecake with the mob mixture, then covering with raspberries, prosaic side down. The loaf should be stored in the refrigerator, where it will keep for 2 to 3 days. Nutrition bumf per serving: 295 calories; 13 g sebaceous (8 g saturated); 127 mg cholesterol; 36 g carbohydrate; 10 g protein; 3 g fiber; 375 mg sodium.
Recipe from Ellie Krieger’s ‘‘The Food You Crave,’’ Taunton Press, 2008.
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