This cheesecake is a touch of delicate decadence. It is the essence of simplicity, in all of its glory.
1. Preheat the oven to 350°F. Grease and line an 8-inch round spring-form tin. In an electric stand mixer, gently whip the ricotta until smooth. Add half of the sugar, the flour, lemon zest and juice, egg yolks and salt. Beat again until smooth.
2. In a separate bowl, whisk the egg whites until soft peaks form, and then gradually add the remaining sugar, continually whisking until thick and glossy. Gently fold half of the egg white mixture into the ricotta until just combined. Fold in the rest and then pour into the prepared tin. Bake for 50 minutes, covering with foil if it begins to brown too much. Allow to cool completely in the tin before removing.
3. Toss the plums with the orange juice and honey in a roasting tray, then roast for about 10–15 minutes until tender, but still holding their shape.
4. Dust cake with the extra sugar, if desired. Slice the cake and serve each slice with plums alongside a spoon of crème fraîche, if using.
SKINNY DESSERTS: 80 FLAVOR-PACKED RECIPES OF LESS THAN 300 CALORIES by Kathryn Bruton; Cover photography by Laura Edwards; Kyle Books, an imprint of Octopus Books, distributed in the US by Hachette; May 2019.