Instructions:
Preheat the oven to 320 °F (160 °C). Grease a 7-by-11-inch (18-cm) baking pan.
Prepare the sponge cake: In a large bowl, whisk together the egg whites and salt until soft peaks form. Gradually add the sugar and continue whisking until stiff peaks form. In a separate bowl, whisk together the egg yolks, vegetable oil, and flour until well combined.
Gently fold the egg yolk mixture into the egg white mixture until no streaks remain. Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
While the cake is cooling, prepare the cherry topping: In a saucepan, combine the cherries, sugar, cornstarch, and water. Bring to a boil over medium heat, stirring constantly, until the mixture thickens and becomes translucent. Remove from the heat and allow to cool completely.
Prepare the cream cheese filling: In a large bowl, beat together the ricotta, eggs, sugar, cornstarch, and vanilla extract until smooth.
Assemble the cheesecake: Once the cake has cooled, spread the cream cheese filling on top. Then spread the cherry topping over the cream cheese filling.
(Optional) Prepare the streusel topping: In a small bowl, cream together the softened butter and sugar until light and fluffy. Stir in the flour until just combined. Sprinkle the streusel topping over the cherry topping.
Bake the cheesecake at 320°F (160°C) for 50 minutes. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Tips:
If you don’t have ricotta cheese, you can substitute mascarpone cheese or cream cheese.
For a more intense flavor, you can use brown sugar instead of white sugar in the streusel topping.
You can also use any kind of fruit for the topping, such as blueberries, strawberries or raspberries.
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