Gia Russa:  Ricotta Cherry Cheesecake

1 lb. fresh cherries or 1 package frozen sweet cherries


1 jar Gia Russa Wild Cherry Preserves


1/4 cup water


1 package Gia Russa Chocolate Pizelles


1 cup heavy whipping cream


2 Tbsp. powdered sugar


1 cup Gia Russa Ricotta cheese


½ tsp vanilla extract


Chill a bowl and beaters in refrigerator for 15 minutes.


If using fresh cherries, remove and discard the stems and pits. Slice each cherry in half. In sauté pan over medium heat, stir together cherry preserve and water. Once combined, add the cherries and cook over low heat for 7 minutes. Stirring occasionally. Remove from heat and let cool. Crumble pizelles using a rolling pin.


In chilled bowl, add heavy whipping cream and beat until soft peaks form. Sift the sugar into the cream and continue beating. Beat in the ricotta cheese adding small portions, until thick and creamy. Beat in the vanilla.


Place crumbled pizelles on the bottom of a dish, top with cherry mixture, letting some of the sauce drizzle down. Spoon the whipping cream on top of the cherries. Top with chocolate pizelle. Serve immediately