1 1/2 cups gingersnap cookie crumbs (used one 5.25 oz pkg. Annas Ginger
Swedish Thins, crushed to fine crumb in food processor with steel blade)
1 tsp ground cardamom
1/4 teaspoon fine sea salt
3 Tbsp melted butter
1 cup ricotta cheese ( used Bellwether Farms)
1 can 14 oz coconut cream
8 oz cream cheese, softened at room temperature
2/3 cup sugar
1/4 tsp fine sea salt
Juice and grated zest of one medium size lemon
4-5 oz Clif Family Kitchen Plum Preserves
Combine gingersnap crumbs, cardamom and salt in bowl and stir to combine. Add melted butter and continue to stir until crumbs evenly coated with butter. Press crumb mixture into a buttered pie dish and use a glass with a flat bottom to press the crumbs firmly on the bottom and up the sides of the dish. Chill the crumb crust while making the filling.
Wipe the food processor of any cookie crumbs and add ricotta cheese and process with steel blade about 30 seconds until smooth. Add the coconut cream and pulse the machine a few times to combine. Gradually add all of the cream cheese in chunks through the feeding tube while processing until smooth. Add sugar, salt and lemon juice/zest and pulse just until combined.
Pour filling atop crumbs, use a spatula to smooth the top, drop small spoonfuls of plum preserves onto filling and swirl lightly with a wooden skewer tip. Allow to set in refrigerator for 8 hours or overnight or by freezing the pie 3-4 hours.