Ricotta Cheesecake With Warmed Cherries - Cakes

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.