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.


Calories per serving:

310 calories

Dietary restrictions:

Balanced Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:



  • Fat 103g 158%
  • Carbs 308g 103%
  • Saturated 59g 293%
  • Fiber 9g 37%
  • Trans 0g
  • Sugars 269g
  • Monounsaturated 31g
  • Polyunsaturated 6g
  • Protein 79g 158%
  • Cholesterol 1,038mg 346%
  • Sodium 1,205mg 50%
  • Calcium 1,304mg 130%
  • Magnesium 125mg 31%
  • Potassium 1,700mg 49%
  • Iron 7mg 38%
  • Zinc 8mg 56%
  • Phosphorus 1,323mg 189%
  • Vitamin A 1,075µg 119%
  • Vitamin C 46mg 77%
  • Thiamin (B1) 0mg 30%
  • Riboflavin (B2) 2mg 121%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 1mg 39%
  • Folic Acid (B9) 207µg 52%
  • Vitamin B12 4µg 62%
  • Vitamin D 6µg 1%
  • Vitamin E 3mg 16%
  • Vitamin K 15µg 19%
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