Photo: Ricotta Cheesecake with Warmed Cherries Recipe
This dessert is elegant and more restrained than a classic cheesecake. We love the unfussiness of baking cheesecake in a loaf pan without sacrificing its silky texture. The warm cherries are the ideal foil for this cool cake.
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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By sandiemaye_4273281
Cleveland, OH
on April 20, 2013
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Tasty, but could use more sugar. It actually tastes better as it sits in the fridge over a few days.
By minnije
Ohio
on November 16, 2011
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WARNING: There are 2 types of cheesecake, people! NY style (which most people are accustomed – is dense and Italian (which is made with ricotta cheese, not cream cheese as cream cheese is typically an American food item. If you want the dense style this is not for you. Look for a recipe with cream cheese as the main ingredient! If you want an Italian style, this is pretty good. If you buy your ricotta at a grocery store, be sure to strain it before using to remove excess moisture.
By mkgrant_12359236
Amelia, 75
on August 05, 2010
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I can see why some of the comments have been negative, because it was hardly what I expected. However, it was light and lemony, which I enjoyed. The cherries were fabulous (I used fresh cherries. What confused me the most was the "loaf" pan. I have a glass loaf pan and it made it very deep in the pan and took much longer than the 40 minutes that was listed to "set up" I think I had it in for more than an hour. Definitely NOT a traditional cheesecake taste, so if you like light and lemony, give it a try....
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