Ingredients

Cheesecake:
Butter or oil for 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 fine salt
2 1/2 tablespoons finely grated lemon zest (about1 1/2 lemons)

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

Directions

Cheesecake: Preheat
the oven to 325 degrees F. 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.

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.

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