Roasted Cherry and Ricotta Cheesecake

Roasted Cherry and Ricotta Cheesecake:

There is no crust for this cake, but you can use the classic cheesecake crust for it if desired!)

Ricotta cheese 800 gr
Icing sugar 120 gr
4 eggs
2 teaspoons orange blossom water
pistachio 45 gr
few drops of vanilla extract

ingredients for roasted cherries
1 orange
sweet fresh or frozen cherries 400 gr
2 teaspoons sugar
1 teaspoons orange liqueur (optional)
1 teaspoon lemon
a few drops of vanilla extract


Preheat the oven at 150 centigrade degrees;
spread butter inside a round spring pan (20 cm diameter);
Whisk ricotta cheese, icing sugar, vanilla extract, eggs and orange blossom water in a bowl.
Pour the batter in the spring pan and make the surface even;
Bake it in a Bain-marie (placing your pan inside another/bigger container and filling in half of the bigger container with boiling water, which results in an even bakes);
Bake for 40 minutes;
let it cool down inside a refrigerator over night;

Preparing roasted cherry sauce:

Preheat the oven at 180 centigrade degrees;
remove cherry seeds and add in orange zest, orange juice, vanilla extract, lemon juice, sugar and orange liqueur;
Cook it for 10 minutes or until the cherries are soft;

Right before serving add chopped pistachio to the cherry sauce and pour it over the cheesecake.


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