Ellie Krieger’s Easy Light Ricotta Cheesecake with Fresh Berries | Food Stuff

Ingredients

• 6 ounces fresh blueberries
• 3 large eggs
• ¼ cup all-purpose flour
• 1 teaspoon finely grated orange zest (I used lemon zest)
• 4 ounces reduced-fat cream cheese (Neufchatel), softened
• 1 tablespoon orange liqueur or water
• 15 ounces part-skim ricotta cheese
• 6 ounces fresh raspberries
• ¼ cup all-fruit seedless raspberry jam
• ¼ teaspoon salt
• ½ cup reduced-fat sour cream (I used plain nonfat Greek yogurt instead)
• ¾ cup sugar
• 1 teaspoon vanilla extract