Ricotta Cheesecake with Plums

This Ricotta Cheesecake with Plums is one of the most delicious light summer desserts you can make! The ricotta cheesecake is light, fluffy and absolutely irresistible when paired with the juicy, jammy plums and buttery graham cracker crust. This show-stopping dessert will impress everyone at the party!

5 from 1 vote

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Course: cake

Cuisine: Italian

Keyword: baked, cheesecake, dessert, Italian, plums, ricotta

Prep Time: 45

Cook Time: 1 8

Total Time: 1 53

Servings: servings

Calories: 400kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

1 ½ cups graham cracker crumbs from about 10 full sheet graham crackers

For the Crust

6 Tablespoons salted butter melted (add a pinch of salt if using unsalted)
¼ cup granulated sugar

For the Cheesecake

16 oz (2 8 oz packages) cream cheese softened
2 cups (1 pint) whole milk ricotta cheese
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 (1 stick) butter melted and cooled
2 cups (1 pint) sour cream
3-4 ripe but firm plums halved, cored, and thinly sliced
1 teaspoon cinnamon

Instructions

Preheat the oven to 350 degrees.
Mix together the graham cracker crumbs, melted butter and sugar until it's 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 let it whip up too much or it will incorporate too much air.
Pour 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 remaining tablespoon of lemon juice.
Combine remaining tablespoon of sugar and cinnamon in a small bowl, then sprinkle over the cake.
Bake at 350 degrees 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 hour more.
Let the cake cool down, then chill for at least several hours (overnight is best) before serving.

Notes

This cake can be prepared the original way by omitting the graham cracker crust as well as the plum and cinnamon sugar topping.

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