Ricotta and Cherry Cheesecake
The ricotta and cherry cheesecake has a tender crust that is easy to work with and suitable for a taller tart pan. The filling remains creamy, and the cherries provide enough freshness to balance the ricotta and liquid cream. The dough is prepared quickly but needs a few minutes in the refrigerator before baking. After baking, the cheesecake is left in the turned-off oven with the door slightly ajar, allowing for a gentler temperature change. Quick Info Preparation time: not specified exactly; the dough and cream are prepared while the dough is chilling in the fridge Baking time: approximately 35 minutes Cooling time in the oven: 30 minutes Estimated total time: approximately 1 hour and 15 minutes, not including the complete cooling time before serving Servings: not specified; depends on the desired slice Difficulty: medium Recipe type: ricotta cheesecake with cherries and tender crust Ingredients For the crust 225 g flour 100 g cold butter, grated 2 tablespoons powdered sugar 1 egg yolk 3 teaspoons cold water For the filling 750 g ricotta 100 g powdered sugar 2 eggs 2 teaspoons organic lemon zest 1 vanilla pod 125 ml liquid cream 150 g pitted cherries, halved For the pan A little butter for greasing the tart pan, including the sides. Preparation method 1. Preheat the oven to 180°C. Grease a taller tart pan, with a diameter of 23 or 25 cm, with butter. Make sure to grease the sides well, not just the base. 2. Place the flour in a bowl and add the cold, grated butter. Mix until the mixture resembles sandy crumbs. 3. Add the powdered sugar and mix. Then add the egg yolk and cold water. Knead or mix just enough to bring the dough together. There’s no need to work it more than that. 4. Roll out the dough into a round sheet. Transfer the sheet to the greased pan and press it with your hands so that it covers the base and sides of the pan. The dough should rise up the sides, leaving about 2 cm above the rim, as in the original recipe. 5. Place the pan in the fridge for 10 minutes. During this time, you can prepare the ricotta cream. 6. For the filling, mix the ricotta with the powdered sugar, eggs, lemon zest, and the seeds from the vanilla pod. Mix until you obtain a smooth cream. 7. Pour in the liquid cream and incorporate it into the mixture. Then add the pitted cherries, halved. Mix gently so that the cherries remain evenly distributed in the cream. 8. Remove the pan from the fridge and pour the filling over the dough. Level the surface with the back of a spoon. 9. Place the pan in the preheated oven and bake the cheesecake for 20 minutes at 180°C. 10. After the first 20 minutes, reduce the temperature to 160°C and bake the cheesecake for another 15 minutes. The time may vary depending on the oven, so keep an eye on how the filling behaves. 11. Turn off the oven and leave the cheesecake inside for another 30 minutes with the door slightly ajar. This way, it won’t transition abruptly from high to room temperature. 12. Let it cool before serving. The filling will settle as it cools, making it easier to slice. Why I make this recipe often I love the combination of the tender crust and the smooth ricotta cream. The cherries pair well here without needing any additional ingredients, and the lemon zest and vanilla provide enough flavor to the filling. The recipe is also handy when I want a fruit dessert but don’t want a classic sponge or a very heavy cake. The crust is the part I liked most about this recipe. The cold grated butter incorporates easily into the flour, and the dough rolls out well after a short cooling period. Tips and variations Tips The butter for the dough must be cold. If it’s soft, the dough may become harder to work with and won’t have the same tender texture. The water should be added cold and gradually, even if the amount in the recipe is small. It is just enough to bind the ingredients. There’s no need to knead the dough too much. Once the ingredients have come together into a compact mixture, you can roll it out. The cherries must be pitted and halved before being added to the cream. If they are very juicy, you can let them drain a bit before using them, without changing the rest of the recipe. The temperature drops after the first 20 minutes of baking. This step must be followed, as the recipe uses two different temperatures: 180°C at the beginning and 160°C in the second half. Substitutions Ricotta is the main ingredient of the filling and should not be replaced if you want to maintain the texture and flavor of the recipe. The vanilla pod can be used exactly as indicated in the recipe: the seeds from inside are used. No amount of vanilla extract is mentioned, so there’s no need to add it. Variations You can prepare the cheesecake with fresh cherries, as specified in the recipe, or with already pitted cherries if available. The important thing is that the fruits are halved and do not enter the filling with excess liquid. For a different presentation, you can save a few cherry halves for the top, but in the basic recipe, all the cherries are incorporated into the cream. Serving ideas The cheesecake is served after cooling, cut into slices. It doesn’t need a sauce or glaze for the recipe to be complete. It can be served plain, allowing the tender crust and the ricotta and cherry cream to shine. Frequently asked questions Can a different size pan be used? The recipe is designed for a taller tart pan of 23 or 25 cm. If you use a smaller pan, the filling will be higher, and the baking time may vary. In a larger pan, the cheesecake will be less tall and may bake a bit faster, so it’s good to keep an eye on it towards the end. Why must the dough be kept in the fridge before filling? The 10 minutes in the fridge help the dough firm up after being rolled out and pressed into the pan. It’s a short but useful step to help the base maintain its shape during baking. Can I use cherries with pits and remove them afterward? No. The pits must be removed before adding the cherries to the filling. The fruits are then halved and incorporated into the ricotta cream. How do I know when the cheesecake is done? The recipe indicates a total baking time of approximately 35 minutes: 20 minutes at 180°C and another approximately 15 minutes at 160°C. Since ovens bake differently, follow the time in the recipe and remember that the filling will settle during the 30 minutes spent in the turned-off oven. Does the cheesecake need to cool before slicing? Yes. After the 30 minutes in the oven, it’s best to let it cool before serving. The cream is more stable after cooling, and the slices are easier to cut. Nutritional values The values below are estimates and refer to the entire tart divided into 10 slices. They may vary depending on the type of ricotta, the liquid cream used, and the serving sizes. For one slice: Approximately 400–420 kcal Protein: approximately 14–16 g Carbohydrates: approximately 35–40 g Fats: approximately 23–26 g Fiber: approximately 1–2 g Because the recipe contains butter, ricotta, eggs, and liquid cream, most of the fats come from these ingredients. The cherries contribute a small amount of carbohydrates and fiber, while the flour and powdered sugar make up the majority of the carbohydrates. Storage and reheating Keep the cheesecake in the fridge, covered, after it has cooled completely. It is best enjoyed cold or left at room temperature for a bit before serving rather than being reheated. Reheating the entire tart is not recommended, as the ricotta filling may become too soft, and the crust may lose its tender texture. If necessary, let only the desired slice sit at room temperature for a few minutes before serving.
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