Cherry Ricotta Cheesecake

Deselect All

Nonstick cooking spray

1 16-ounce container of part-skim ricotta cheese

1/2 cup of reduced-fat sour cream

4 ounces of neufchatel cheese, or reduced fat cream cheese, softened

3 large eggs

3/4 cup of sugar

1/4 cup of all-purpose flour

1 teaspoon of vanilla extract

1 teaspoon of finely grated lemon zest

1/4 teaspoon of salt

2 cups fresh or frozen pitted sweet cherries

1 tablespoon honey

1 tablespoon lemon juice

1/2 teaspoon unflavored gelatin

1 tablespoon warm water