Delicate ricotta cheesecake with plums

A delicate ricotta cheesecake with plums – simply delicious! Baked on a homemade shortcrust base, this ricotta cheesecake is soft, sweet and beautifully balanced by the juiciness of ripe Polish plums. Toasted flaked almonds add an extra layer of flavour and texture. Quick and easy to prepare, and highly recommended!

Ingredients for the base:

• 150 g plain flour
• 120 g cold butter
• 50 g icing sugar

Place the flour, cubed butter and icing sugar in a bowl and quickly cut together with a knife until the mixture resembles breadcrumbs. Alternatively, rub the ingredients together quickly with your fingertips. Chill for 30 minutes.

Line a 24 x 24 cm baking tin with baking paper. Sprinkle ⅔ of the crumble mixture over the base and spread evenly, reserving the remaining mixture. Pre-bake at 180°C for about 10–12 minutes, or until lightly golden.

Ingredients for the cheesecake filling:

• 500 g ricotta
• 3 large eggs
• 150 g caster sugar
• 1 teaspoon vanilla extract
• 2 tablespoons potato starch

Also:

• 450 g plums
• a handful of flaked almonds, for sprinkling

All the ingredients for the cheesecake filling should be at room temperature. Stone the plums.

Separate the eggs. Place all the cheesecake filling ingredients, except the egg whites, in the bowl of a stand mixer and mix until combined. In a separate bowl, whisk the egg whites until slightly fluffy and just combined – do not whisk until stiff. Gently fold the egg whites into the cheesecake mixture.

Spread the cheesecake mixture over the pre-baked shortcrust base (it can still be warm) and level the surface. Arrange the plums on top, cut side up. Sprinkle with the reserved crumble mixture, followed by the flaked almonds.

Bake at 180°C for about 40 minutes, or until the cheesecake is set. Leave in the switched-off oven with the door slightly ajar until completely cool.

This delicate ricotta cheesecake with plums does not need to be refrigerated, except during hot weather.

Enjoy!