Cherry Ricotta Cheesecake

Directions

1. 1
   Preheat oven to 325 degrees.
2. 2
   Coat a 9-inch spring form pan with cooking spray.
3. 3
   Place ricotta in a food processor and process until smooth and creamy.
4. 4
   Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt.
5. 5
   Process until well blended.
6. 6
   Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.
7. 7
   Transfer to a wire rack to cool, then cover and chill in the refrigerator for 3 hours.
8. 8
   Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil.
9. 9
   Remove the pan from the heat.
10. 10
    In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture.
11. 11
    Cover and chill in the refrigerator for 3 hours, stirring once or twice, until the mixture is thickened but not yet formed to the pan.
12. 12
    After the 3 hours chilling, top the cheesecake with the cherry mixture and then serve, or keep in the refrigerator, covered, for up to three days.
13. 13
    Per Serving:
14. 14
    Calories 290; Total Fat 12g; (Sat Fat 7 g, Mono Fat 3.5 g, Poly Fat .6 g) ; Protein 12 g; Carb 34 g; Fiber 1 g; Cholesterol 115 mg; Sodium 230 mg
15. 15
    Excellent source of: Calcium, Protein, Selenium
16. 16
    Good source of: Phosphorus, Riboflavin, Vitamin A