Ricotta Cheesecake with Plums

Serves 16-20


For the Crust

1 and 1/2 cups graham cracker crumbs (from about 10 full sheet graham crackers)
6 Tablespoons salted butter, melted (add a pinch of salt if using unsalted)
1/4 cup granulated sugar

For the Cheesecake

2 8 oz packages cream cheese, softened
2 cups (1 pint) whole milk ricotta cheese
1 1/2 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
1/2 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

By Nicole Gaffney – Read more at ColeyCooks.com

Adapted from Angela Crippen



Stay Fancy! ;)

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