This cheesecake is a touch of delicate decadence. It is the essence of simplicity, in all of its glory.

Serves 10

Instructions:

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.