Ricotta Cheesecake with Warmed Cherries Recipe

Nov 15, 2012 @ 3:57 PM
Posted by Food Network, Special Contributor

Nutrition

Cal/Serving: 311
Daily Value: 16%
Servings: 8

Balanced, Low-Sodium
Vegetarian

Fat	13g	20%
Saturated	7g	37%
Trans	0g	0%
Carbs	38g	13%
Fiber	1g	5%
Sugars	34g	0%
Protein	10g	20%
Cholesterol	130mg	43%
Sodium	120mg	5%
Calcium	163mg	16%
Magnesium	16mg	4%
Potassium	213mg	6%
Iron	1mg	5%
Zinc	1mg	7%
Vitamin A	504IU	10%
Vitamin C	6mg	10%
Thiamin (B1)	0mg	3%
Riboflavin (B2)	0mg	15%
Niacin (B3)	0mg	1%
Vitamin B6	0mg	4%
Folic Acid (B9)	26µg	6%
Vitamin B12	0µg	8%
Vitamin D	1µg	0%
Vitamin E	0mg	2%
Vitamin K	2µg	2%
Fatty acids, total monounsaturated	4g	0%
Fatty acids, total polyunsaturated	1g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Food Network

Food Network

Adding ricotta to a cheesecake recipe gives it a creamy texture and subtle flavor unlike one you would get with regular cream cheese. This cheesecake recipe is the perfect finish to your fall meal with warmed cherries that have been soaked in rum.

INGREDIENTS

For the cheesecake:

Butter or oil for the pan
1 pound whole-milk ricotta
1/4 cup milk
1/2 cup sour cream
2 large eggs
2 large egg yolks
1/3 cup sugar
2 tablespoons all-purpose flour
Pinch of fine salt
2 1/2 tablespoons finely grated lemon zest

For the cherries:

One 12-ounce bag frozen dark sweet cherries
3/4 cup sugar
Pinch of fine salt
2 tablespoons golden rum
1 teaspoon freshly squeezed lemon juice

DIRECTIONS

For the cheesecake:

Preheat the oven to 325 degrees. 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.

For the 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.