Cheer Up With Cherry Cheesecake

Celebrate spring with something decadent, rich, and healthy. Impossible? Not when you make this Cherry Ricotta Cheesecake from Ellie Krieger. It's creamy and loaded with calcium, protein, selenium, phosphorus, riboflavin, and Vitamin A.

Cherry Ricotta Cheesecake



cooking spray

16-ounce part-skim ricotta cheese



1/2 cup reduced-fat sour cream

4 ounces reduced fat cream cheese, softened

3 large eggs

3/4 cup sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

1/4 teaspoon salt

2 cups fresh sweet cherries

1 tablespoon honey

1 tablespoon lemon juice

1/2 teaspoon unflavored gelatin

1 tablespoon warm water



1. Preheat oven to 325 degrees. Coat a 9-inch springform pan with cooking spray and set aside.

2. Process ricotta in a food processor until smooth. Add sour cream, eggs, sugar, flour, cream cheese, lemon zest, vanilla, and salt. Blend well.

3. Pour mixture into prepared pan and bake until set. Transfer onto a wire rack to cool. Cover and chill for 3 hours.

4. Boil cherries, lemon juice, and honey in a sauce pan. Dissolve gelatin in warm water then stir in cherry mixture. Chill until thickened.

5. Top cheesecake with cherry mixture and serve.