10 servings (serving size: 1 wedge and about 2 tablespoons sauce)

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Sprinkle wafer crumbs over the bottom and halfway up sides of a 9-inch springform pan coated with cooking spray.

Step 3

Place ricotta in a food processor, and process until smooth. Add the cream cheese; process until smooth. Lightly spoon the flour into a dry measuring cup; level with a knife. Add flour and next 6 ingredients (flour through eggs) to cheese mixture; pulse until well-blended. Pour into prepared pan; bake at 325° for 55 minutes or until almost set. Turn oven off; let stand in closed oven 30 minutes. Remove from oven, and cool on a wire rack. Cover and chill at least 8 hours. Serve with Fresh-Plum Sauce.

Step 4

Note: Totals include Fresh-Plum Sauce

Ratings & Reviews

Patcullen's Review

August 03, 2012
This has been a favorite summer dessert recipe for years. It is a snap to make, and is much lighter than traditional cheesecake. Be sure to serve with the plum sauce, which is divine on its own.