Plum Ricotta Cheesecake

Cooked Italian Plums and Ricotta cheese are classic together. Scatter some almonds, and a drizzle of honey and you will have this elegant, not too sweet Plum ricotta cheesecake.

Italian Plums, or Prune Plums are best used for cooking.  The flesh is firm and not as juicy as the rounder black or red plums that begin to show up at the markets in late summer.  Italian Plums come later, in early to mid fall, and not for long!

Ricotta cheese is lower in fat and calories than cream cheese, but higher in moisture, so Instead of a crumb crust I have a cake bottom that bakes with the cheesecake.  It seems more appropriate in texture for this cheesecake and it also soaks up any juice the plums give off and any moisture from the ricotta keeping it wonderfully together.

This plum ricotta cheesecake is not overly sweet, to save room for a drizzle of honey, which is showy in presentation, but also is just the little extra this dessert needs. Sweet enough on its own though of course!

A drizzle of good honey makes a delicious difference

For best results, make your own ricotta cheese.  It takes half an hour to make, start to finish. It is creamier, sweeter and it really does taste better.

If you use store bought, pour off the liquid whey.  You can drink it, that is whey protein!   You can also just toss it.

How to Make Plum Ricotta Cheesecake

I start with the ricotta cheesecake part, then the cake part and go back to the cheesecake part so one isn’t sitting too long, because I don’t bake the bottom by itself first.

You will need a food processor, preferably, or a blender and a large bowl to beat the egg whites in.

Grease a 10” (26cm) springform pan. You could also line the bottom with parchment.

1. Zest your lemon and set aside, covered so it doesn’t dry out.

2. Squeeze the lemon juice over the sliced plums and set aside.

3. Separate the eggs and set aside.  Eggs separate easier when they are cold, they will be closer to room temperature when we need them and the whites whip better when not too cold.

4. Process the ricotta with the ½ cup (100g) sugar. 

5. Add in the egg yolks.  

Carefully scrape the bowl or blender well and often to keep everything smooth.

6. Blend in the vanilla, cornstarch, and salt until smooth.  

7. Add the zest and the cream and process until incorporated.

Set this aside while you prepare the cake batter bottom.

For the Cake base

8. In a small bowl, beat the butter and the ¼ cup (50g) sugar until light.  

9. Beat in the egg until fully incorporated.  I find it smoother to add the white and beat until fully incorporated, then add the yolk (or vice versa) and then beat until pale and fluffy.

10. Beat in the vanilla.

11. Combine the flour, baking powder and salt and sift over the butter mixture and blend in,

12. Spread into the bottom of the springform pan.

Spread the cake batter in the bottom of the pan

13. In a large bowl, beat the egg whites until foamy, then gradually beat in the ¼ cup (50g) sugar.  Whip until they hold firm peaks.

14. Add a large scoop of the ricotta batter to the egg whites and fold in. Continue doing this until all is combined. Usually the lighter egg whites are added to gradually lighten the batter, but that would mean dirtying another large bowl, right?  And this isn’t too sensitive.

15. Spoon the ricotta batter carefully over the cake batter, or pour it over a large spoon or spatula at first so you don’t displace the cake bottom too much.

Spoon the ricotta cheesecake batter over the cake batter

16. Add a teaspoon of sugar to the sliced plums and toss together.

17. Arrange on top of the ricotta cheesecake base.

18. Sprinkle with sliced almonds and a bit of sugar if you would like.

Bake at 425°F (220°C) for 10 minutes, then reduce the heat to 325°F (165°C) and bake for another 40 minutes.

It will puff up, then shrink a bit.

Turn off the oven and leave the cake in for about 10 minutes before removing from the oven and cooling completely.

Serve with a drizzle of honey.