Creamy Ricotta Cheesecake & Fresh Berries ... Add a Sparkle to your 4th

This festive make-ahead treat is (almost) effortless.

Cooking spray
1 15-ounce c ontainer part skim ricotta cheese
1/2 cup reduced fat sour cream cheese
4 ounces Neufchatel cheese (reduced-fat cream cheese), softened
3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1/4 teaspoon salt
1/4 cup all-fruit seedless rasberry jam
1 tablespoon orange liqueur or water
16 ounce contaimer fresh raspberries
16 ounce container fresh blueberries
Preheat the oven to 325 degrees
Coat a 9-inch springform pan with cooking spray
Place the ricotta in a mixing bowl or food processor and beat with an electric mixer , or process, until smooth and creamy . Add the sour cream , Neufchatel , eggs , sugar , flour , vanilla , orange zest and salt and continue to process or 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 . The cheesecake will be about 2 inches high .
In a small saucepan , bring the jam and liqueur to a boil over low heat , stirring constantly until smooth. Brush the cheesecake with the jam mixture and top with berries , alternating one row of raspberries (flat side down) with two rows of blueberries . The cake should be stored in the refrigerator where it will keep for 2 to 3 days .
Makes 8 serving .