Ricotta Cheesecake With Warmed Cherries

Serves: 2

Aurelia Collier

1 January 1970

Based on User reviews:

45

Spice

54

Sweetness

47

Sourness

39

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1

Butter

1 cup

Milk

1 cup

Sour Cream

2 large

Egg

2 large

Egg Yolk

3 cup

Sugar

2 tbsps

All-Purpose Flour

1

Salt (pinch fine)

1

Dark Sweet Cherries (12-ounce bag frozen)

1 tsp

Lemon Juice (freshly squeezed)

Directions:

1

Cheesecake: Preheat the oven to 325 degrees F

2

Lightly butter or oil a 4-cup glass loaf pan

3

Line the bottom and ends of the pan with a long piece of parchment paper

4

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

5

Pour into the prepared loaf pan

6

Bake until just set and barely golden, about 40 minutes

7

Turn the oven off and let cool in the oven for 10 minutes, then cool completely on a wire rack

8

Refrigerate for at least 2 hours or overnight

9

Cherries: Toss the cherries, sugar and salt in a bowl and set aside for 30 minutes

10

Cook cherry mixture over medium-high heat until they soften and the juice gets syrupy, about 10 minutes

11

Remove from heat and stir in the rum and lemon juice

12

Lift cheesecake out of the pan by the paper and transfer to a cutting board

13

Slice into serving pieces and place on a platter

14

Spoon the warm or room temperature cherries on top

15

Serve

16

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18

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