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Overhead view of a whole Italian ricotta plum cheesecake on a wooden board, with fanned plum slices arranged in a starburst pattern over creamy filling.
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Ricotta Plum Cheesecake

Light ricotta plum cheesecake with buttery crust, creamy filling, and fresh plum topping. A stunning seasonal dessert.
Prep Time: 45 minutes
Cook Time: 1 hour 8 minutes
Total Time: 1 hour 53 minutes
Servings: 18 servings
Calories: 400kcal
Author: Nicole Gaffney

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

  1. Preheat the oven to 350°F.
  2. 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.
  3. Bake for about 8 minutes, then remove from the oven and let cool.
  4. 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.
  5. 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.
  6. Combine the remaining tablespoon of sugar and the cinnamon in a small bowl, then sprinkle over the cake.
  7. 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.
  8. 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.

Nutrition

Calories: 400kcal | Carbohydrates: 32g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 241mg | Potassium: 144mg | Fiber: 1g | Sugar: 24g | Vitamin A: 986IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg
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