Ricotta Cheesecake with Plums Recipe

This Ricotta Cheesecake with Plums is one of the most delicious light summer desserts you can make! The ricotta cheesecake is light, fluffy and absolutely irresistible when paired with the juicy, jammy plums and buttery graham cracker crust. This show-stopping dessert will impress everyone at the party! 


Yield : 16-20 Servings

INGREDIENTS

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

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.
  2. Mix together the graham cracker crumbs, melted butter and sugar until it’s 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. Visit Ricotta Cheesecake with Plums Recipe @ coleycooks.com for full instructions.

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