Ricotta Cheesecake With Fresh Raspberries Recipe

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Nutrition per serving    (USDA % daily values)
CAL
294
FAT
46%
CHOL
59%
SOD
15%

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Ingredients for 8 servings

1/4 teaspoon salt

Cooking spray

1/2 cup reduced fat sour cream

1/4 cup all-purpose flour

1 tablespoon orange liqueur or water

1 (15-ounce) container part-skim ricotta cheese

1 teaspoon vanilla extract

2 (6-ounce) containers fresh raspberries

3/4 cup sugar

1 teaspoon finely grated orange zest

4 ounces Neufchatel cheese, or reduced fat cream cheese, softened

3 large eggs

1/4 cup all-fruit seedless raspberry jam

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