Plum Cheesecake
You will need:
For the crust
a 9 inch springform pan
1 1/2 cups graham cracker crumbs
6 Tablespoons almond flour
6 Tablespoons sugar
1/2 cup butter, melted
2 Tablespoons heavy cream
For the cheesecake
28 ounces whole milk ricotta cheese
8 ounces cream cheese
4 eggs
1 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
8 or so ripe plums, halved and seeded, if the plums are large, cut into quarters
Preheat oven to 350 F. Pour graham cracker crumbs, almond flour, and sugar into springform pan
and stir together. Mix in butter and cream and press mixture into the bottom of pan. Bake for 10 minutes. Let cool.
Beat together cream cheese, ricotta, and eggs until smooth. Mix in sugar, lemon juice and vanilla. Spread batter over crust and press plumbs into the top in a spiral pattern. Bake for 80 to 90 minutes. The center should slightly jiggle. Serve chilled.