Ricotta Cheesecake with Warmed Cherries Recipe


Nutrition

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

Balanced, Low-Sodium
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat13g20%
Saturated7g37%
Trans0g0%
Carbs38g13%
Fiber1g5%
Sugars34g0%
Protein10g20%
Cholesterol130mg43%
Sodium120mg5%
Calcium163mg16%
Magnesium16mg4%
Potassium213mg6%
Iron1mg5%
Zinc1mg7%
Vitamin A504IU10%
Vitamin C6mg10%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg15%
Niacin (B3)0mg1%
Vitamin B60mg4%
Folic Acid (B9)26µg6%
Vitamin B120µg8%
Vitamin D1µg0%
Vitamin E0mg2%
Vitamin K2µg2%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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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.

Recipe Details

Servings: 8

Notes and Substitutions:

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



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