Ricotta Cherry Cheesecake
- 150 grams Pastry flour (plus more for the work surface)
- 100 grams cold butter
- 50 grams sugar
- 1 egg yolk
- 1 pinch salt
In a bowl, whisk together the flour, sugar and salt. Cut the butter into small pieces and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Add the egg yolk. Quickly knead until the dough comes together. Wrap in plastic wrap and refrigerate 30 minutes.
On a floured surface roll out the dough slightly larger than a 26 cm (approximately 10-inch) springform pan and press the dough into the bottom and up the sides of the pan.
For the filling: Separate the eggs. In the bowl of an electric mixer, whip the egg whites until stiff. Mix together the ricotta, egg yolks, mascarpone, sugar, almonds, vanilla sugar, lemon zest and juice and cornstarch, fold in the egg whites.
Preheat the oven to 180°C (approximately 350°F).
Drain the cherries and scatter over the pastry dough. Add the ricotta cream, smooth the top and bake on the middle shelf of the oven until set, about 1 hour.
Turn off the oven and let the cake sit 20 minutes in the turned off oven, then transfer to a wire rack to cool completely.
Unmold the cake. In a saucepan, melt the apricot jam, strain through a sieve and brush over the surface of the cake. Dust with powdered sugar and serve.