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Cakes >> Ricotta Cheesecake With Warmed Cherries
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Cakes >> Ricotta Cheesecake With Warmed Cherries

 

Ingredients:
						
Cheesecake: Butter Or Oil For Pan Whole Milk Ricotta . . . . . . . 1 Pound Milk . . . . . . . . . . . . . . . . ¼ Cup Sour Cream . . . . . . . . . . . ½ Cup Large Eggs. . . . . . . . . . . .2, Large Egg Yolks. . . . . . . . . 2 Sugar. . . . . . . . . . . . . . .1/3 Cup All-purpose Flour. . . . . . . 2 Tablespoons Pinch Fine Salt Finely Grated Lemon Zest(about1 ½ Lemons). . .2 ½ Tablespoons Cherries: Frozen Dark Sweet Cherries. . . . . . 1 (12-ounce) Bag Sugar. . . . . . . . . . . . . . . . . . . . ¾ Cup Pinch Fine Salt Golden Rum. . . . . . . . . . . . . . . . .2 Tablespoons Freshly Squeezed Lemon Juice. . . . . 1 Teaspoon
Preparation:
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.


You can serve with your family and friends.
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