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Indulge in the creamy goodness of this Doris Plum Cheesecake, with a spicy ginger base and a delicious plum topping. Perfect for impressing your guests!
Ingredients
For the base:
375g ginger biscuits
100g butter, melted
For the filling:
250g cream cheese, softened
1 ⁄2 cup icing sugar
Zest of 1 lemon
2 tbsp lemon juice
1 tsp vanilla essence or paste
1 cup double cream, whipped
For the topping:
2 x 850g tins black Doris plums, drained and armpits removed
1 ⁄4 cup water
3 tsp gelatine
3 tsp sugar
Directions
1. Make the base:
Place the ginger biscuits in a food processor and blitz until they resemble coarse crumbs.
Stir in the melted butter and pulse until thoroughly combined.
Press the crumb mixture firmly into the base and up the sides of a 9 inch cake tin.
Chill in the fridge for 20 minutes to set.
2. Make the filling:
In a mixing bowl, beat the softened cream cheese, powdered sugar, lemon zest, lemon juice and vanilla essence until thick and creamy.
Gently fold in the whipped cream until combined.
Spread the cream cheese filling evenly over the cooled ginger base.
Return to the fridge for another 30 minutes.
3. Make the topping:
Reserve 4 whole plums for garnish and place the remaining drained plums in a food processor. Blitz until smooth.
In a small saucepan, combine the water, sugar and gelatin. Heat gently, stirring until the sugar and gelatin are dissolved. Allow to cool slightly.
Add the cooled gelatin mixture to the plum puree and mix well.
4. Assemble the cheesecake:
Pour the plum mixture over the cheesecake filling.
Halve the reserved plums and place them face down in a circular pattern on top, allowing them to sink slightly into the mixture.
Cover and refrigerate for at least 2 hours to set.
Tips
For the smoothest texture, make sure the cream cheese is at room temperature before blending.
Chill the cheesecake thoroughly before serving for the best flavor and texture.
Servings: 8-10
Prep Time: 40 minutes
Cook Time: 0 minutes
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