Ricotta Cheesecake with Warmed Cherries

Food Network


For the cheesecake

  •   Butter or oil for the pan
  • 1 Pound  whole-milk ricotta
  • 1/4 Cup  milk
  • 1/2 Cup  sour cream
  • large eggs
  • 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 Cups  sugar
  •  Pinch of  fine salt
  • 2 Tablespoons  golden rum
  • 1 Teaspoon  freshly squeezed lemon juice

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. 


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.


This recipe was adapted from the original on FoodNetwork.com.

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