Cherry cheesecake

Ingredients:

• 1 package (450 g) semi-skimmed ricotta
• 0.5 cups low-fat sour cream
• 110 g Neufchâtel cream cheese, or low-fat cream cheese, softened
• 3 large eggs
• 3/4 cup sugar
• 1/4 cup premium flour
• 1 tsp vanilla extract
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon salt
• 2 cups fresh or frozen pitted cherries
• 1 tbsp. honey
• 1 tbsp lemon juice
• 0.5 tsp plain gelatin
• 1 tbsp. warm water

Preparation:

1. Preheat oven to 350°F (160°C). Spray a 9-inch springform pan with cooking spray.
2. Place the ricotta in a food processor and pulse until smooth and creamy. Add the sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest, and salt. Pour the mixture into the prepared pan and bake until the center of the cheesecake is set, 50-55 minutes. Transfer to a wire rack to cool, then cover and refrigerate for 3 hours.
3. Place the cherries, honey, and lemon juice in a medium saucepan and bring to a boil. Remove from heat. In a small bowl, stir the gelatin into the warm water until completely dissolved, then stir the dissolved gelatin into the cherry mixture. Cover and refrigerate for 3 hours, stirring once or twice during this time, until the mixture has thickened but not set.
4. Once the cheesecake has set in the refrigerator, top it with the cherry topping and serve or store covered in the refrigerator for up to three days.
   
   
   Excellent source: calcium, protein, selenium
   
   Good source: phosphorus, riboflavin, vitamin A