Cherry Ricotta Cheesecake

Ingredients

• 3 large eggs 
• 0.3 cup flour all-purpose
• 0.5 teaspoon gelatin powder unflavored
• 1 tablespoon honey 
• 1 tablespoon juice of lemon 
• 1 teaspoon lemon zest finely grated
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 16 ounce part-skim ricotta cheese 
• 4 ounces cream cheese softened
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 2 cups cherries fresh sweet pitted
• 1 teaspoon vanilla extract 
• 1 tablespoon warm water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• wire rack

Directions

1. Watch how to make this recipe.
2. Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray.
3. Place ricotta in a food processor and process until smooth and creamy.
4. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt. Process until well blended.
5. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.
6. Transfer to a wire rack to cool, then cover and chill in the refrigerator for 3 hours.
7. Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil.
8. Remove the pan from the heat. In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture. 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.
9. 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.
10. Excellent source of: Calcium, Protein, Selenium
11. Good source of: Phosphorus, Riboflavin, Vitamin A