Cherry Ricotta Cheesecake Recipe from Italy

Ingredients

• Nonstick cooking spray
• 16 oz (454 g) part-skim ricotta cheese
• 0.5 cup reduced fat sour cream
• 4 oz (113 g) Neufchâtel cheese (reduced fat cream cheese ), softened
• 3 large eggs
• 0.75 cup sugar
• 0.25 cup all-purpose flour
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest
• 0.25 tsp salt
• 2 cup fresh or frozen pitted sweet cherries
• 1 tbsp honey
• 1 tbsp lemon juice
• 0.5 tsp unflavored gelatin
• 1 tbsp warm water