Happy Fourth of July!
RICOTTA CHEESECAKE WITH FRESH BERRIES
1 15-ounce container of ricotta cheese
1/2 cup sour cream
4 ounces mascarpone
3/4 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1/4 teaspoon salt
1/4 cup blueberry jam
1 6-ounce container fresh raspberries
Heat oven to 325F. Coat a 9-inch tart pan with removable bottom with cooking spray. Place the ricotta in the mixing bowl of a stand mixer, beat until smooth and creamy. Add the sour cream, mascarpone, eggs, sugar, flour, vanilla, orange zest and salt and continue to mix 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.
Warm the jam in a small saucepan or the microwave and pour over the cheesecake. Top with the berries.
Recipe adapted from USA Weekend, June/July 2012