Cherry Ricotta Cheesecake
Cherry Ricotta Cheesecake
Cherry Ricotta Cheesecake
Equipment
- 9-inch spring form pan
- food processor
- medium saucepan
Ingredients
- Nonstick cooking spray
- 16 oz container of part-skim ricotta cheese
- 1/2 cup reduced-fat sour cream
- 4 oz reduced fat cream cheese, softened
- 3 large eggs
- 1 cup cup of sugar
- 1/4 cup all-purpose flour
- tsp vanilla extract
- 1 tsp finely grated lemon zest
- 1/4 tsp salt
- 2 cup fresh or frozen pitted sweet cherries
- 1 tbsp honey
- 1 tbsp lemon juice
- 1/2 tsp unflavored gelatin
- 1 tbsp warm water
Instructions
- Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon 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, then cover and chill in the refrigerator for 3 hours
- Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil. Remove the pan from the heat. In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture. Cover and chill in the refrigerator for 3 hours, stirring once or twice, until the mixture is thickened but not yet formed to the pan.
- After the 3 hours chilling, top the cheesecake with the cherry mixture and then serve, or keep in the refrigerator, covered, for up to three days.
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