Sour morello cherries are available in 670g jars from major supermarkets. Cheesecakes can be made up to one day ahead. Keep refrigerated. Reheat in muffin pan in a slow oven (150C) for about 10 minutes, or until warm. Or serve chilled.
6 sheets filo pastry
75g unsalted butter, melted
1⁄2 cup almond meal
Icing sugar mixture and dollop cream, to serve
125g cream cheese, chopped, at room temperature
250g fresh full-fat ricotta
1⁄2 cup caster sugar
1 tsp vanilla extract
1 cup drained morello sour cherries
2 tblsps flaked almonds
1 Grease a 6-hole Texas muffin pan (3⁄4-cup capacity).
2 Place one sheet of pastry on a clean surface. Brush with some of the butter. Sprinkle with 1 tblsp of the almond meal. Top with another sheet of pastry. Repeat layering with butter and remaining almond meal and pastry. Reserve any remaining butter.
3 Cut pastry in half lengthways. Then cut each half crossways into three even squares. Gently press a six-layered square into each pan hole. Brush with remaining butter.
4 To make filling, beat cream cheese, ricotta, sugar and vanilla in small bowl of an electric mixer until smooth. Beat in egg until combined. Spoon evenly into pastry cases. Top with cherries. Sprinkle with almonds.
5 Cook in a moderately slow oven (160C) for about 25 to 30 minutes, or until filling is just set and pastry is golden brown. Remove from oven. Stand in pan for 15 minutes.
6 Dust sifted icing sugar over warm cheesecakes. Serve with dollop cream.