Preheat oven to 325 degrees F.
Coat a 9-inch springform pan
with cooking spray. Place ricotta in a food processor
and process until smooth and creamy. Add sour cream, Neufchatel, eggs, sugar
, flour, vanilla, orange zest
and salt. Process 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 and then cover and chill in the refrigerator for at least 3 hours.
In a small saucepan
, bring the jam and liqueur
or water to a boil, stirring constantly until smooth. Remove sides of pan. Brush the tart
with the jam
mixture and top with raspberries
, flat-side down.