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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Melt butter in a small saucepan; stir in 2 tablespoons sugar. Add crushed graham crackers; mix well. Spread evenly into the bottom of a 10-inch springform pan. Press firmly onto bottom of pan. Bake for 4 to 5 minutes or until lightly browned. Cool completely on a wire rack. Wrap bottom and outside of the crust-lined pan with heavy foil. Set aside. Reduce oven temperature to 300°F.
Separate eggs, placing yolks in a very large bowl and 6 of the whites in large bowl (discard the remaining whites or reserve for another use). To the yolks, add ricotta, 1/2 cup sugar, citron, orange zest, aniseed, vanilla and cinnamon; whisk just until combined. Add cream of tartar to the egg whites; beat with an electric mixer on medium speed just until soft peaks form (tips curl). Gradually add the remaining 1/4 cup sugar, beating until combined (do not beat to stiff peaks). Fold the beaten egg whites into the ricotta mixture. Gently fold in cherries.
Pour cheese mixture onto crust. Place springform pan in a large roasting pan. Place roasting pan on an oven rack. Pour boiling water around the springform pan to reach halfway up the side of the pan. Bake for 1 1/2 hours.
Remove springform pan from roasting pan. Carefully remove foil. Cool cheesecake in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the cheesecake from the side of the pan; cool for 30 minutes more. Remove the side of the springform pan; cool cheesecake completely on wire rack. Cover and chill for 4 to 24 hours before serving. Sprinkle top with confectioners’ sugar just before serving. If desired, garnish with fresh rosemary.