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1
Preheat oven to 325 degrees.
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2
Coat a 9-inch spring form pan with cooking spray.
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3
Place ricotta in a food processor and process until smooth and creamy.
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4
Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt.
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5
Process until well blended.
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6
Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.
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7
Transfer to a wire rack to cool, then cover and chill in the refrigerator for 3 hours.
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8
Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil.
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9
Remove the pan from the heat.
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10
In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture.
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11
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.
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12
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.
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13
Per Serving:
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14
Calories 290; Total Fat 12g; (Sat Fat 7 g, Mono Fat 3.5 g, Poly Fat .6 g) ; Protein 12 g; Carb 34 g; Fiber 1 g; Cholesterol 115 mg; Sodium 230 mg
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15
Excellent source of: Calcium, Protein, Selenium
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16
Good source of: Phosphorus, Riboflavin, Vitamin A
