Ricotta Cheesecake With Amarane Cherries
by Lidia Bastianich on Jun 3, 2024
Enjoy this Ricotta Cheesecake with Amarane Cherries recipe courtesy of Lidia's Italy.
- Course
- Dessert
Tags
Ingredients
- 1 ½ lbs ricotta cheese
- 2 cups of sour cream
- 1 cup of Amarene cherries, reserve the juice
- 6 large eggs
- ¾ cup sugar
- Pinch of salt
- Grated zest of lemons
- 1 ½ cups of flour
- 3 cups panko breadcrumbs
- 3 Tbs butter at room temperature
Instructions
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Line a 9″ spring form well with the softened butter. Swirl the breadcrumbs all around and on the bottom of the pan so they stick to the pan. Dump out any extra breadcrumbs.
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Place the ricotta in a cheesecloth lined sieve and place the sieve over a bowl and let drain for 3-4 hours in the refrigerator.
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In a mixer, whisk the eggs, sugar, and salt until frothy and pale yellow.
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Add the drained ricotta, sour cream, and lemon zest, and whisk until blended thoroughly.
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Add 1/3 cup of the reserved Amarene syrup and slowly add the flour. Whisk until the mixture is smooth.
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Pour the cake mixture into the prepared pan, and scatter the Amarene cherries on the top of the cake batter.
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With the tip of a skewer, slowly mix the cherries, and let them partly sink into the batter.
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Set on a sheet pan and set in a 350-degree preheated oven. Bake until the cake is golden brown on top and set in the center, about 1 hour 30 minutes. Cool the cake completely before removing from the spring form.
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Serve the cake at room temperature, or chilled, topped with some more Amarene cherries and their syrup.