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Ricotta Cheesecake with Plums Recipe

Ricotta Cheesecake with Plums is a light, creamy dessert with rustic elegance. Featuring a buttery graham cracker crust, fluffy ricotta filling, and juicy plum topping, it’s a simple yet sophisticated dessert that’s perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Cooling + Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings 10

Ingredients
  

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons melted unsalted butter

For the filling:

  • 2 cups whole milk ricotta cheese
  • 8 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 tablespoon all-purpose flour

For the topping:

  • 4 –5 ripe plums pitted and thinly sliced
  • 1 tablespoon honey or brown sugar
  • Optional: powdered sugar chopped pistachios, or fresh mint

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
  • In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press into the bottom of the pan. Bake for 8 minutes, then let cool.
  • In a large bowl, beat ricotta and cream cheese until smooth. Add sugar, eggs, vanilla, lemon zest, and flour. Mix until well combined.
  • Pour the filling over the crust and smooth the top.
  • Arrange sliced plums over the filling. Drizzle with honey or sprinkle with brown sugar.
  • Bake for 50–55 minutes, or until the center is just set and the edges are slightly golden.
  • Cool in the pan at room temperature, then refrigerate for at least 4 hours before serving.
  • Garnish with powdered sugar, pistachios, or mint if desired.

Notes

  • Drain ricotta in cheesecloth if it's watery.
  • For a gluten-free version, use GF graham crackers.
  • Don’t overbake—the center should still jiggle slightly.
  • Chill overnight for best texture and flavor.