Ricotta Cheesecake with Warmed Cherries

• 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
• 13 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.

butter, milk, ricotta cheese, milk, sour cream, eggs, egg yolks, sugar, flour, salt, lemon zest, cherries, sugar, salt, rum golden, lemon juice freshly squeezed

Taken from recipeland.com/recipe/v/ricotta-cheesecake-ed-cherries-48592 (may not work)