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1
Day before serving.
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2
Preheat the oven to 325 degrees F.
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3
In a large bowl, whisk together the ricotta and the eggs.
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4
Split the vanilla bean and scrape in the seeds and cinnamon.
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5
Sift in the icing sugar and mix in thoroughly.
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6
Spray a loaf pan and place parchment paper in pan.
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7
Spoon the ricotta mixture into the loaf pan and cover with aluminum kitchen foil.
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8
Place the pan into a slightly larger baking pan.
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9
Carefully place the baking pan in the oven.
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10
Then pour in enough boiling water to come about half-way up the side of the loaf pan.
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11
Bake the ricotta for 45-60 minutes, or until firm.
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12
Remove the loaf pan from the water bath and remove the foil.
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13
Let the ricotta cool, then cover it with plastic wrap and refrigerate.
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14
When it is thoroughly cold you can turn it out of the pan remove parchment paper and slice, arrange ricotta slices on a plate.
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15
While bringing to room temperature.
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16
Make the Glazed berries:.Unless you want the glaze chilled make from a couple hours to the day before.
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17
Cook all ingredients in a small saucepan over medium heat 5 minutes, stirring until jam melts.
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18
Spoon glazed berries over sliced cheese loaf and dust with powdered sugar.
