Ricotta Cheesecake with Warmed Cherries

From Food Network Kitchens

Rated: 3 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
50 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: 2 hr 0 min
Cook: 50 min
Total:: 3 hr 5 min

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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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Comments & Reviews

recipe Ricotta Cheesecake with Warmed Cherries
BARBARA Jersey City, NJ 05-14-2009
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Delicious
Rated: 5 stars out of 5

Easiest cake in the world to make, everything goes in the blender and done. Tastes fantastic and makes a stunning... presentation with the cherries. We cut the cake into smaller pieces, topped with cherries and served like petit fours.Read more
recipe Ricotta Cheesecake with Warmed Cherries
Tiffany Huntington Beach, CA 04-17-2009
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Wow
Rated: 1 stars out of 5

This was my first time making a cheesecake, but i had higher expectations. I followed the recipe closely, however, when i... took it out of the spring pan to cut, the cheesecake first, fell apart and then it just tasted bad. the texture of the cake was nothing like a cheesecake, it was like a really weird lemon custard and just overall bad. i am now scarred from making cheesecakes for the rest of my life. it will be a while, before i attempt to make another cheesecake.Read more
recipe Ricotta Cheesecake with Warmed Cherries
Leslie Woodside, NY 02-06-2009
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Yuck
Rated: 1 stars out of 5

I hate wasting food. I should of taken some of the other reviews more to heart before I made this. The texture alone made me... spit it out. It had the texture of rice pudding, which I don't care for either. I know that I cooked it long enough because it was in the oven for a little under an hour. I have to admit, I didn't make the sauce but I'm glad I didn't waste any more ingredients than I did on a bland uninspiring cheesecake. Read more
recipe Ricotta Cheesecake with Warmed Cherries
Anonymous 08-17-2008
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Not So Great
Rated: 1 stars out of 5

I made this yesterday for dessert for a dinner party. I followed directions, but it was grainy and bland. The only good... thing about was the blueberry topping I served it with. It was so awful that I put the rest out for the raccoons - they cleaned their plate. :)Read more
recipe Ricotta Cheesecake with Warmed Cherries
Elena Riverside, CA 08-15-2008
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Rich rich rich!
Rated: 4 stars out of 5

So easy and so good!However, there was too much sauce for us, I should have only made 1/2.
recipe Ricotta Cheesecake with Warmed Cherries
Nicole yulee, FL 08-13-2008
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GOOD
Rated: 5 stars out of 5

This was soooooooooooo GOOD!!!!!!!!!!!!