Ricotta cheesecake with warmed cherries

1

Ingredients

  • For the cheesecake:

  • Butter or oil, to grease the pan
  • 450g full-fat ricotta
  • 60ml milk
  • 120g sour cream
  • 2 large eggs
  • 2 large egg yolks
  • 75g caster sugar
  • 2 tbsp plain flour
  • Pinch fine salt
  • 2.5 tbsp finely grated lemon zest (from about 1.5 lemons)

  • For the cherries:

  • 1 (340g) bag frozen dark sweet cherries
  • 165g caster sugar
  • Pinch fine salt
  • 2 tbsp golden rum
  • 1 tsp freshly squeezed lemon juice

Use imperial measurements

Method

How to make Ricotta cheesecake with warmed cherries

To make the cheesecake:
1) Preheat the oven to 170C/Gas 3. Lightly butter or oil a 950ml glass loaf tin. Line the bottom and ends of the tin with a long piece of greaseproof paper

2) Blend the ricotta, milk, sour cream, eggs, yolks, sugar, flour, salt and lemon zest in a blender or food processor, until smooth, about 1 minute. Pour into the prepared loaf tin.

3) Bake until just set and barely golden, about 40 minutes. Turn the oven off and leave to cool in the oven for 10 minutes, then cool completely on a wire rack. Refrigerate for at least 2 hours or overnight.

For the cherries:
1) Toss the cherries, sugar and salt in a bowl and set aside for 30 minutes. Cook the cherry mixture over a medium-high heat until they soften and the juice gets syrupy, about 10 minutes. Remove from the heat and stir in the rum and lemon juice.

2) Lift the cheesecake out of the pan, using 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.

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