Lemon cheesecake with roasted plums 

SERVES 10

251 CALS PER SERVE

650g soft ricotta

150g golden caster sugar, plus 10g for dusting

50g plain flour

zest of 4 lemons

juice of 1 lemon

6 large eggs, separated

pinch of salt

5 plums, stoned and cut into wedges

juice of 1 orange

1 tbsp clear honey

crème fraîche, to serve (optional)

Preheat the oven to 180C/gas 4. Grease and line a 20cm round spring-form tin. In an electric mixer, gently whip the ricotta until smooth. Add half the sugar, the flour, lemon zest and juice, egg yolks and salt. Beat again until smooth.

In a separate bowl, whisk the egg whites until soft peaks form, then gradually add the remaining sugar, whisking until thick and glossy. Gently fold half the egg white mixture into the ricotta until just combined. Fold in the rest 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 and dusting with the 10g of caster sugar.

Toss the plums with the orange juice and honey in a roasting tray, then roast for 10-15 minutes until tender but still holding their shape. Slice the cake and serve each slice with plums alongside and a spoon of crème fraîche, if using.