Ricotta Cherry Cheesecake




This is how to make a simple tasty dessert!

I love Ricotta and I love Cake! So what better than a Ricotta Cheesecake and adding some of those awesome Italian Amarena Cherries to it!


This is really a simple recipe and since it has no crust and is low in sugar you can claim it as high protein and low carb! (well at least lower carb than other desserts!!


So... Here is the recipe! I hope you try it and enjoy it!


125g butter or about 1/2 cup (ok 1/2 cup is 113 grams but it works just fine!)

200g sugar or about 1 cup (sometimes I put a little less-as low as 150g=3/4 cup

4 eggs

1kg or 2 lbs ricotta

6 tsp of semolina (the fine kind) but you can also use any kind of flour -or in fact you don't need to use any at all! I saw a recipe that added it and I think it made the ricotta a little drier). If you are gluten free use an alternative flour or leave it out!

2 tsp cornstarch (cornstarch and potato starch are commonly found in Italian desserts it makes the cakes soft and tender)

1 tsp flavoring -vanilla or almond are my favorites!

1 tsp baking powder (this is optional. I put it in this particular cake and I don't know if it made a difference)

Juice of half a lemon

Cherries -- either Italian Amarena cherries in syrup or frozen cherries or fresh pitted cherries

you can use the cherries whole or cut in half.


Beat the butter with the sugar

Add the eggs then the ricotta and if you are using the flour add it one spoon at a time.

Add the corn starch, flavoring, baking powder and lemon juice and beat til fully mixed


Adding the cherries.

If you are adding fresh or frozen you can just stir them into the batter. If you are using the Italian Amarena cherries in the syrup, you can mix them in (but your batter will turn pink) or you can pour your batter into your buttered/greased 8 inch springform pan and "push" the cherries in one at a time leaving them closer to the top of the batter because the syrupy cherries are heavier and will sink. You can also stir some of the cherry syrup in the batter if you like.

(i usually also use parchment paper in my pan also -it helps keep the batter from seeping out of the pan in the beginning)

Bake at 175C or 350F for and hour to an hour and 15min.

Once out of the oven let it rest for at least 10-15 min. Then take the sides of the pan off and let it finish cooling. Once cooled enough refrigerate until ready to serve. It takes about an hour for it to chill.

BUT I gotta tell you... it tastes so good warm too! With a little whipped cream or a small scoop of vanilla ice cream.... delightful!


Ciao for now!

Love,

Dorina









0 views0 comments