Cherry Ricotta Cheesecake

Preheat oven to 325°F (160°C). Spray a 9-inch springform pan with nonstick cooking spray and line the bottom with parchment paper for easy removal.

Combine part-skim ricotta cheese, softened Neufchâtel cheese, and reduced fat sour cream in a large bowl, stirring until smooth and well blended.

Add sugar, all-purpose flour, vanilla extract, lemon zest, and salt to the ricotta mixture. Mix on low speed until just combined, being careful not to overmix.

Add the 3 large eggs one at a time to the ricotta mixture, mixing gently after each addition until just incorporated.

Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.

Bake the cheesecake in the preheated oven for 50–55 minutes, until the center is set but still slightly jiggly when gently shaken (it will continue to set as it cools).

Remove the cheesecake from the oven and let it cool in the pan at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 4 hours or overnight.

Sprinkle unflavored gelatin over 1 tablespoon of warm water and let sit for 2 minutes to bloom, then stir until fully dissolved.

Combine fresh or frozen pitted sweet cherries, honey, and lemon juice in a saucepan over medium heat. Cook for 3–4 minutes, stirring occasionally, until the cherries soften and release their juices.

Remove the cherry mixture from heat and stir in the dissolved gelatin until fully incorporated. Let the cherry topping cool to room temperature, then refrigerate until thickened but still pourable (about 30 minutes).

Spoon or pour the cooled cherry topping evenly over the chilled cheesecake just before serving.

Run a warm knife around the edge of the pan to loosen the cheesecake, then release the springform ring. Slice with a sharp, warmed knife, wiping the blade between cuts for clean edges.