Cherry Ricotta Cheesecake
- Level: Easy
- Yield: 8 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 290
- Total Fat
- 12 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 115 milligrams
- Sodium
- 230 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 1 grams
- Protein
- 12 grams
- Total: 1 hr 20 min
- Prep: 25 min
- Cook: 55 min
Ingredients
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
Directions
- Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for 3 hours.
- Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil. Remove the pan from the heat. In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture. Cover and chill in the refrigerator for 3 hours, stirring once or twice, until the mixture is thickened but not yet formed to the pan.
- After the 3 hours chilling, top the cheesecake with the cherry mixture and then serve, or keep in the refrigerator, covered, for up to three days.
- Excellent source of: Calcium, Protein, Selenium
- Good source of: Phosphorus, Riboflavin, Vitamin A