Dessertscoleycooks5.0
Ricotta Plum Cheesecake
Light ricotta plum cheesecake with buttery crust, creamy filling, and fresh plum topping. A stunning seasonal dessert.
👥 18 Servings⏱️ Prep & Cook: 1h 53m⏳ Prep: 45 min🔥 Cook: 1h 8m👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
📝 Preparation Steps
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.
cream cheese ((two 8 oz packages), softened)16 ozlarge eggs4lemon juice (divided)2 tablespoonscornstarch3 tablespoonssour cream ((1 pint) )2 cups
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.
lemon juice (divided)2 tablespoons
6
Combine the remaining tablespoon of sugar and the cinnamon in a small bowl, then sprinkle over the cake.
cinnamon1 teaspoon
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.
Nutrition Facts
calories
400 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
1 g
sugar Content
24 g
sodium Content
241 mg
protein Content
7 g
trans Fat Content
0.4 g
cholesterol Content
115 mg
carbohydrate Content
32 g
saturated Fat Content
16 g
unsaturated Fat Content
8 g
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