Italian Plum Cheesecake
This Italian ricotta plum cheesecake is light yet decadent, insanely creamy and nestled inside a buttery graham cracker crust. The juicy plums on top balance the richness and make it as beautiful as it is delicious!
This post may contain affiliate links.
This Italian ricotta plum cheesecake is a mash-up of two of my favorite desserts: my ricotta cheesecake and plum torte.
I took the creamy filling from my Aunt Ang's famous ricotta cheesecake, added a graham cracker crust, then topped it with thinly sliced, fanned-out plums.
To arrange them, slice the plums in half, then thinly into half-moons. Fan them out on a cutting board, slide a chef's knife underneath, and gently transfer them to the top of the cheesecake.
Before baking, I finish it with lemon juice and cinnamon sugar, just like the torte.
I don't think it's a bad thing if the cheesecake cracks, since it's really just an aesthetic issue. The plums create such a pretty pattern that it really doesn't matter.
The tart-sweet fruit balances the richness of the cheesecake, while the cinnamon sugar topping adds just enough warmth to make each bite irresistible.
Plums are at their peak in late summer and early fall, making this a perfect dessert for special occasions during the season - like my birthday!
Want more fruit-studded cake recipes? Try this moist strawberry cake, a rich lemon blueberry pound cake, or my tender Italian ricotta pear cake.
Why This Recipe Works
- It combines two classic desserts into one unique seasonal treat.
- The ricotta and cream cheese filling is light yet decadent.
- Plums add natural sweetness and a stunning visual pattern.
- The graham cracker crust adds a buttery texture and balances the creamy filling.
Ingredient Notes
Plums - Use ripe, seasonal plums for the best flavor. Any variety works, but choose fruit that's slightly firm for easy slicing. You can also swap in other stone fruits like peaches, nectarines, or cherries when in season.
Ricotta cheese - Use fresh, high-quality ricotta for the creamiest texture. You can even make your own homemade ricotta for a rich flavor.
Cream cheese - Go for full-fat cream cheese for the ideal texture and flavor. Make sure it's softened to room temperature before mixing so the filling is smooth and lump-free.
Sour cream - Adds tanginess and extra creaminess to the cheesecake. Use full-fat sour cream for the best results.
Graham crackers - A classic choice for crust, providing a buttery, slightly sweet base that contrasts the tangy filling.
Lemon juice - Brightens the flavor and keeps the fruit vibrant during baking. Freshly squeezed is best.
Cinnamon - Adds a warm, spiced aroma that pairs beautifully with stone fruit.
Vanilla extract - Adds warmth and depth to the filling. For the best flavor, use homemade vanilla extract or a high-quality pure extract.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 9-inch springform pan
- Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Chef's knife
- Cooling rack
Step by Step Instructions
- Preheat the oven to 350°F.
- Mix together the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Pour into a 9-inch springform pan, then use the bottom of a cup to press it into an even crust that comes about 1 inch up the sides.
- Bake for 8 minutes, then remove from the oven and let cool.
- Use an electric or stand mixer to beat the cream cheese and ricotta together until smooth. Add the sugar, eggs, lemon juice, vanilla, cornstarch, flour, melted butter, and sour cream. Mix until just combined and smooth, avoiding overmixing to prevent excess air.
Pro Tip: Let your cream cheese and ricotta come to room temperature before mixing. This ensures a smoother batter and prevents lumps in the cheesecake.
- Pour the batter over the crust and smooth the top. Arrange the plum slices in a fanned-out pattern, then sprinkle with the remaining lemon juice.
- Mix the remaining sugar with the cinnamon, then sprinkle evenly over the top.
- Bake for 1 hour. The center will still be jiggly. Turn off the oven and let the cheesecake rest inside with the door closed for 1 hour more.
- Remove from the oven and cool completely. Chill for at least several hours, ideally overnight, before serving.
Tips for Success
- Use plums that are ripe but still slightly firm for easier slicing.
- Fan out plum slices on a cutting board first to perfect the pattern before transferring to the cake.
- Allow the cheesecake to chill overnight for the cleanest slices and best texture.
- Do not stress over cracks. The plum topping hides them beautifully!
Variations
- Substitute peaches or nectarines for the plums.
- Try cherries for a deeper, richer flavor.
- Omit the crust for a more traditional Italian cheesecake style.
- Use a shortbread, gingerbread or almond cookie crust instead of graham crackers.
Serving Suggestions
Serve this cheesecake after a lovely summer dinner of sweet-and-tangy eggplant caponata, crispy calamari fritti, and a fresh peach cherry burrata salad.
It also pairs beautifully with a seasonal menu including tomato fennel risotto, zucchini pasta alla Nerano and delicate flounder francaise.
Serve slightly chilled for the best texture and flavor!
How to Store
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
Thaw overnight in the refrigerator before serving. This cheesecake is best enjoyed chilled and does not require reheating.
FAQs
Any variety works well, but choose plums that are ripe yet firm for easier slicing and better baking texture.
Yes. Cheesecake actually benefits from being made a day in advance, as it firms up and the flavors meld together.
If you can't find ricotta, use all cream cheese, but the texture will be denser and less airy.
Yes. Skip the crust and bake directly in a greased springform pan for a more traditional Italian-style cheesecake.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Ricotta Plum Cheesecake
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs from about 10 full sheet graham crackers
- 6 Tablespoons salted butter melted, (add a pinch of salt if using unsalted)
- ¼ cup granulated sugar
For the Cheesecake
- 16 oz cream cheese (two 8 oz packages), softened
- 2 cups whole milk ricotta cheese (1 pint)
- 1 ½ cups granulated sugar plus 1 tablespoon for topping
- 4 large eggs
- 2 tablespoons lemon juice divided
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 3 tablespoons all purpose flour
- ½ cup butter (1 stick), melted and cooled
- 2 cups sour cream (1 pint)
- 3-4 plums (ripe but firm), halved, cored, and thinly sliced
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F.
- Mix together the graham cracker crumbs, melted butter, and sugar until the mixture has the texture of wet sand. Pour into a 9-inch springform pan, then use the bottom of a cup to press it in to form a crust that comes 1 inch up the sides.
- Bake for about 8 minutes, then remove from the oven and let cool.
- Use an electric or stand mixer to beat the cream cheese and ricotta together until smooth. Add the sugar, eggs, 1 tablespoon lemon juice, vanilla, cornstarch, flour, melted butter, and sour cream. Mix until just combined and smooth, but try not to whip too much or it will incorporate too much air.
- Pour the batter over the crust and smooth out the top. Carefully fan out the plums and arrange them in a pretty pattern on top. Sprinkle with the remaining tablespoon of lemon juice.
- Combine the remaining tablespoon of sugar and the cinnamon in a small bowl, then sprinkle over the cake.
- Bake at 350°F for one hour. The center of the cake will still be quite jiggly. Turn off the oven, but leave the cake inside with the door closed for one more hour.
- Let the cake cool completely, then chill for at least several hours (overnight is best) before serving.
Notes
- Use plums that are ripe but still slightly firm for easier slicing.
- Fan out plum slices on a cutting board first to perfect the pattern before transferring to the cake.
- Allow the cheesecake to chill overnight for the cleanest slices and best texture.
- Do not stress over cracks. The plum topping hides them beautifully.
- This cake can be prepared the original way by omitting the graham cracker crust as well as the plum and cinnamon sugar topping.
Wondering what winter fruit would you substitute for the plums?
I think a tart green apple would be nice - just be sure to peel and dice it into small pieces so it cooks all the way. If you want to get fancy, a poached pear would be lovely! Another commenter said it's great with frozen pitted cherries!
Can I just use 4 cups of cream cheese and omit the ricotta?
Only because I have a lot of cream cheese to use up.
No, this will negatively affect the texture and other ingredient ratios. I recommend looking for a NY style cheesecake recipe and giving that a try instead. It will use a lot of cream cheese and no ricotta. You can still add the plums on top!
Made this tonight! Which I could attach a picture, tasted even better than it looked, and it photographed beautifully. Thank you so much!
I'm so glad you enjoyed it! Please feel free to tag me in your photo on Instagram @coleycooks. I would love to see your creation!! 🙂
This is my go-to cheesecake recipe. I leave the plums and cinnamon-sugar out and just make the cheesecake as directed. With crust or without it's soooo good. Thank you for sharing!
So happy to hear that! It's such a great base recipe.
I'm with you on the crust. The only cheesecake I've ever made is a Jello mix back in middle school. Isn't that a cryin shame? I promise I'll fix that. This one's a beauty, particularly those plums on top.
That is a downright crying shame. I highly recommend this recipe with or without the fruit and crust. I'm sure you already thought about it, but I bet mangoes would make an outstanding substitute for the plums. If you try it, be sure to report back!
Gorgeous ricotta cheesecake! Definitely on my "to make' list. Love the plums on top.
Thanks Sabrina! It's pretty epic.