Recipe Match for Sweet White Wine

New York Ricotta Cheesecake with Poached Cherries in Hibiscus

Recipe courtesy of chef Laurent Tourondel

Cherries in hibiscus:

  • 9 hibiscus tea bags
  • 1/4 cup plus 1 tablespoon sugar
  • 2 1/4 cups pitted and halved cherries

Orange sablé crust:

  • 3 tablespoons plus 1 teaspoon unsalted butter
  • 1 egg yolk
  • 3 tablespoons plus 1 teaspoon sugar
  • 2 teaspoons orange zest
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • Pinch salt


  • 2 cups plus 3 tablespoons cream cheese, softened
  • 1 cup plus 2 tablespoons ricotta cheese
  • 1/2 cup plus 1 tablespoon sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 large egg
  • 3 egg whites
  • 1 cup plus 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter, melted
  • 6 tablespoons sugar
  • Mint (optional)

Special equipment: 10-inch ring mold; kitchen torch

1. Make the cherries in hibiscus: Bring 3 cups of water to a boil and add the tea bags. Cover with a lid or plastic wrap and allow to infuse for a minimum of 8 hours. Discard the tea bags when ready to use the tea.

2. In a small pot over medium heat, combine the sugar and the tea. Simmer for 10 minutes, then remove from heat. Add the cherries and stir to combine. Let mixture cool to room temperature and transfer to a small mixing bowl. Cover and refrigerate for 4 hours.

3. Make the orange sablé crust: Preheat the oven to 325° F. Prepare a 10-inch ring mold by wrapping aluminum foil across the bottom and up around the sides. Using a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Set aside.

4. In a separate stand mixer bowl, whisk together the egg yolk, sugar and orange zest until the mixture doubles in volume, about 3 minutes at high speed. Change the attachment on the stand mixer back to the paddle. Add the creamed butter to the egg mixture, and mix until just combined. In a medium-size mixing bowl, sift together the flour, baking powder and salt and slowly fold in the butter-and-egg mixture. Mix until well combined. Fit the dough into the ring mold. Place the mold on a baking sheet and bake until golden brown, about 10 minutes. The cooked dough should resemble a cookie. Allow to cool.

5. Make the cheesecake: Using a stand mixer fitted with a paddle attachment, combine the cream cheese, ricotta, sugar and vanilla, and mix at medium speed until smooth, about 4 minutes. Add the egg and egg whites and mix until fully incorporated. Finally, add the heavy cream and mix for an additional 1 minute.

6. Preheat the oven to 300° F. Brush the inside of the ring mold containing the orange sablé with the melted butter. Pour the cheesecake batter into the prepared mold, three-quarters of the way to the top. Place in a roasting pan, and pour hot water halfway up the side of the mold. Place pan in the oven and bake for 30 minutes or until the cheesecake has set in the center.

7. Remove the ring mold from the water and allow to rest for 15 minutes. Refrigerate for a minimum of 3 hours, until the cheesecake has cooled thoroughly. Dip a paring knife in warm water and run it around the side of the cheesecake and carefully unmold and remove the foil.

8. Serve: Place the cheesecake in the center of a cake stand and sprinkle the sugar evenly over the top. Using a kitchen torch, caramelize the sugar, making sure not to burn it. Place the cherries atop the cheesecake, and drizzle with the liquid. Or, top individual slices with cherries. Garnish with mint if desired. Serves 8 to 10.

For dozens more recipe matches for sweet wine, members can use our Recipe Search.