Baked Ricotta Cheese An Stewed Cherries Food

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HONEY RICOTTA WITH CHERRIES



Honey Ricotta with Cherries image

Provided by Geoffrey Zakarian

Time 10m

Yield About 3 cups

Number Of Ingredients 6

1 1/2 cups fresh ricotta cheese
1/2 cup cherries, pitted and chopped
1/4 cup sour cream
2 tablespoons honey
Kosher salt
1/2 cup chopped almonds

Steps:

  • Whole wheat crackers, for serving
  • Combine the cheese, cherries, sour cream and honey in a bowl. Fold the ingredients together so as not to discolor the ricotta from the cherries. Season with salt.
  • Place the mixture in a serving container and top with the chopped almonds. Serve with whole wheat crackers.

RICOTTA CHEESECAKE WITH WARMED CHERRIES



Ricotta Cheesecake with Warmed Cherries image

This dessert is elegant and more restrained than a classic cheesecake. We love the unfussiness of baking cheesecake in a loaf pan without sacrificing its silky texture. The warm cherries are the ideal foil for this cool cake.

Provided by Food Network Kitchen

Categories     dessert

Time 3h5m

Yield 8 servings

Number Of Ingredients 15

Butter or oil for pan
1 pound whole milk ricotta
1/4 cup milk
1/2 cup sour cream
2 large eggs,
2 large egg yolks
1/3 cup sugar
2 tablespoons all-purpose flour
Pinch fine salt
2 1/2 tablespoons finely grated lemon zest (about1 1/2 lemons)
1 (12-ounce) bag frozen dark sweet cherries
3/4 cup sugar
Pinch fine salt
2 tablespoons golden rum
1 teaspoon freshly squeezed lemon juice

Steps:

  • Cheesecake: Preheat the oven to 325 degrees F. Lightly butter or oil a 4-cup glass loaf pan. Line the bottom and ends of the pan with a long piece of parchment paper.
  • 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. Pour into the prepared loaf pan. Bake until just set and barely golden, about 40 minutes. Turn the oven off and let cool in the oven for 10 minutes, then cool completely on a wire rack. Refrigerate for at least 2 hours or overnight.
  • Cherries: Toss the cherries, sugar and salt in a bowl and set aside for 30 minutes. Cook cherry mixture over medium-high heat until they soften and the juice gets syrupy, about 10 minutes. Remove from heat and stir in the rum and lemon juice.
  • Lift cheesecake out of the pan by the paper and transfer to a cutting board. Slice into serving pieces and place on a platter. Spoon the warm or room temperature cherries on top. Serve.
  • Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.

WHOLE BAKED RICOTTA WITH LENTILS & ROASTED CHERRY TOMATOES



Whole baked ricotta with lentils & roasted cherry tomatoes image

This easy vegetarian one-pan dish is quick to prepare and will help you to get your 5-a-day. Treat yourself to whole ricotta cheeses and seasonal veg

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 9

6 banana shallots , quartered
90ml olive oil , plus extra for drizzling
1 large lemon , zested and juiced
small pack basil , roughly chopped
small pack dill , roughly chopped
2 x 250g pouches cooked puy lentils
150g spinach
2 x 250g whole ricotta
400g cherry tomatoes on the vine

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the shallots in a medium-sized roasting tin, drizzle over 2 tbsp olive oil and season. Roast for 15 mins until golden brown and beginning to soften. Meanwhile, to make a dressing, whisk the remaining olive oil with the lemon zest and juice, stir through half the herbs and season.
  • Toss the lentils together with the shallots, spinach and 4 tbsp water. Put the ricotta in the centre of the roasting tin and lay the tomatoes around them. Drizzle the dressing over the lentils and shake the tin a little to combine everything. Drizzle a little olive oil over the ricotta and season everything well. Return to the oven for 30-35 mins or until the ricotta is firm and lightly golden.
  • Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.

Nutrition Facts : Calories 604 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.6 milligram of sodium

CHERRY RICOTTA CHEESECAKE



Cherry Ricotta Cheesecake image

Provided by Ellie Krieger

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

Nonstick cooking spray
1 16-ounce container of part-skim ricotta cheese
1/2 cup of reduced-fat sour cream
4 ounces of neufchatel cheese, or reduced fat cream cheese, softened
3 large eggs
3/4 cup of sugar
1/4 cup of all-purpose flour
1 teaspoon of vanilla extract
1 teaspoon of finely grated lemon zest
1/4 teaspoon of salt
2 cups fresh or frozen pitted sweet cherries
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon unflavored gelatin
1 tablespoon warm water

Steps:

  • Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for 3 hours.
  • Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil. Remove the pan from the heat. In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture. 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.
  • 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.
  • Excellent source of: Calcium, Protein, Selenium
  • Good source of: Phosphorus, Riboflavin, Vitamin A

Nutrition Facts : Calories 290, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 115 milligrams, Sodium 230 milligrams, Carbohydrate 34 grams, Fiber 1 grams, Protein 12 grams

BAKED RICOTTA CHEESE AN STEWED CHERRIES



baked ricotta cheese an stewed cherries image

this is my creation

Provided by Wallace Hale @katcat

Categories     Other Breakfast

Number Of Ingredients 6

2 cup(s) whole milk ricotta cheese
3 tablespoon(s) honey divided
3/4 teaspoon(s) kosher salt
1 - lemon zest an juice
6 ounce(s) cherries pitted an quartered
1 - egg

Steps:

  • place ricotta cheese in fine-mesh strainer set over a bowl an stand 10 min to remove excess liquid. then place cheese in a bowl add the egg, 1 tablespoon honey, salt, an half the lemon zest an stir until well combined. then put in a 8-ounce shallow baking dish place on baking sheet. bake on center of oven till puffed an beginning to brown about 30 min remove from oven let stand 12 min
  • meanwhile place cherries, lemon juice an rest of zest, an two tablspoons honey in a saucepan. bring to simmer over med heat an cook until thickened an cherries are broken down about 12 min. serve over toast top with cooked cherries

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