Ricotta Cheesecake with Warmed Cherries
This is an very excellent cheesecake, very yuuuuuy.
Yield
8 servingsPrep
15 minCook
50 minReady
3 5/5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
butter
or oil for pan |
*
|
| ¼ | cup |
milk
low-fat or non-fat |
|
| 1 | pound |
ricotta cheese
whole milk |
|
| ¼ | cup |
milk
low-fat or non-fat |
|
| ½ | cup |
sour cream, light
or non-fat |
|
| 2 | large |
eggs
|
|
| 2 | large |
egg yolks
|
|
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | pinch |
salt
fine |
*
|
| 2 ½ | tablespoons |
lemon zest
finely grated |
|
| For the cherries | |||
| 12 | ounces |
dark sweet pitted cherries
|
* |
| ¾ | cup |
sugar
|
|
| 1 | pinch |
salt
fine |
*
|
| 2 | tablespoons |
rum
golden |
|
| 1 | teaspoon |
lemon juice
freshly squeezed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
butter
or oil for pan |
*
|
| 59 | ml |
milk
low-fat or non-fat |
|
| 453.6 | g |
ricotta cheese
whole milk |
|
| 59 | ml |
milk
low-fat or non-fat |
|
| 118 | ml |
sour cream, light
or non-fat |
|
| 2 | large |
eggs
|
|
| 2 | large |
egg yolks
|
|
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
fine |
*
|
| 38 | ml |
lemon zest
finely grated |
|
| For the cherries: | |||
| 346.8 | ml/g |
dark sweet pitted cherries
|
* |
| 177 | ml |
sugar
|
|
| 1 | pinch |
salt
fine |
*
|
| 3E+1 | ml |
rum
golden |
|
| 5 | ml |
lemon juice
freshly squeezed |
|
Directions
Cheesecake:
Preheat the oven to 325℉ (160℃). Lightly butter or oil a 4-cup glass loaf pan.
Line the bottom and ends of the pan with a long piece of parchment paper.
Blend the ricotta, milk, sour cream, eggs, yolks, sugar, flour, salt and lemon zest in the blender or food processor, until smooth, about 1 minute.
Pour into the prepared loaf pan.
Bake until just set and barely golden, about 40 minutes.
Turn the oven off and let cool in the oven for 10 minutes, then cool completely on a wire rack.
Refrigerate for at least 2 hours or overnight.
Cherries:
Toss the cherries, sugar and salt in a bowl and set aside for 30 minutes.
Cook cherry mixture over medium-high heat until they soften and the juice gets syrupy, about 10 minutes.
Remove from heat and stir in the rum and lemon juice.
Lift cheesecake out of the pan by the paper and transfer to a cutting board.
Slice into serving pieces and place on a platter.
Spoon the warm or room temperature cherries on top.
Serve.
