Ingredients
- 1 pie crust
- 1 package cream cheese, at room temperature
- 1/2cup coconut sugar
- 1/4 teaspoon salt
- 1 32-ounce tub (about 4 cups) ricotta cheese
- 3 large eggs
- 1 tablespoon any liqueur you like (I used dry cherry)
- 1 tablespoon cornstarch
- 2 teaspoons orange zest,
- 1/3 cup any jam you like.
- fresh raspberries or strawberries
Preheat the oven to 325°F and spray a 9-inch pan with nonstick cooking spray. Put down the pie crust.
Combine the cream
cheese, sugar and salt in the bowl of a food processor. Process for about 1 minute. Add the
ricotta and process until the mixture is smooth, another 2
minutes. Add the eggs, one at a time, processing for 10 seconds
between each addition. Add the cherry, cornstarch and orange
zest and process until mixture is just combined.
Pour the filling into the crust, smoothing the
top with a spatula. Bake the cheesecake for about 45-50 minutes, until the
top is lightly golden, and the center is quite jiggly
but not liquid. Carefully
remove the cheesecake from the oven and allow it to cool completely.
Once the cheesecake is cool, place it in the refrigerator to chill for
at least 2 hours.
For the topping: After the cake has chilled, spread the jam evenly over the top of the cheesecake. Place the raspberries evenly over top (you can also do this once you serve the cake). Cover
and refrigerate until ready to serve.
