Ricotta Cheesecake with Warmed Cherries Recipe

Name: Ricotta Cheesecake with Warmed Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x butter or oil for pan; 1/4 cup milk low-fat or non-fat; 1 pound ricotta cheese whole milk; 1/4 cup milk low-fat or non-fat; 1/2 cup sour cream, light or non-fat; 2 large eggs; 2 large egg yolks; ⅓ cup sugar; 2 tablespoons flour, all-purpose; 1 pinch salt fine; 2 1/2 tablespoons lemon zest finely grated; 12 ounces dark sweet pitted cherries; 3/4 cup sugar; 1 pinch salt fine; 2 tablespoons rum golden; 1 teaspoon lemon juice freshly squeezed

Servings: persons

1 x butter or oil for pan
1/4 cup milk low-fat or non-fat
1 pound ricotta cheese whole milk
1/4 cup milk low-fat or non-fat
1/2 cup sour cream, light or non-fat
2 large eggs
2 large egg yolks
⅓ cup sugar
2 tablespoons flour, all-purpose
1 pinch salt fine
2 1/2 tablespoons lemon zest finely grated
12 ounces dark sweet pitted cherries
3/4 cup sugar
1 pinch salt fine
2 tablespoons rum golden
1 teaspoon lemon juice freshly squeezed

1
Cheesecake:
2
Preheat the oven to 325F (160C).
3
Lightly butter or oil a 4-cup glass loaf pan.
4
Line the bottom and ends of the pan with a long piece of parchment paper.
5
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.
6
Pour into the prepared loaf pan.
7
Bake until just set and barely golden, about 40 minutes.
8
Turn the oven off and let cool in the oven for 10 minutes, then cool completely on a wire rack.
9
Refrigerate for at least 2 hours or overnight.
10
Cherries:
11
Toss the cherries, sugar and salt in a bowl and set aside for 30 minutes.
12
Cook cherry mixture over medium-high heat until they soften and the juice gets syrupy, about 10 minutes.
13
Remove from heat and stir in the rum and lemon juice.
14
Lift cheesecake out of the pan by the paper and transfer to a cutting board.
15
Slice into serving pieces and place on a platter.
16
Spoon the warm or room temperature cherries on top.
17
Serve.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 x butter or oil for pan, 1/4 cup milk low-fat or non-fat, 1 pound ricotta cheese whole milk, 1/4 cup milk low-fat or non-fat, and more.

Yes, Ricotta Cheesecake with Warmed Cherries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ricotta Cheesecake with Warmed Cherries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions