Indulge in the creamy goodness of this Black Doris Plum Cheesecake, featuring a spiced gingernut base and a luscious plum topping. Perfect for impressing your guests!
Ingredients
375g gingernut biscuits
100g butter, melted
For the Filling:
250g cream cheese, softened
½ cup icing sugar
Zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon vanilla essence or paste
1 cup cream, whipped 
For the Topping:
2 x 850g cans Black Doris plums, drained and pits removed
¼ cup water
3 teaspoons gelatin
3 teaspoons sugar
Directions
1. Prepare the Base:
Place the gingernut biscuits into a food processor and blitz until they resemble coarse crumbs.
Mix in the melted butter and blend until thoroughly combined.
Press the crumb mixture firmly into the base and up the sides of a 22cm springform cake tin.
Chill in the fridge for 20 minutes to set.
2. Make the Filling:
In a mixing bowl, beat the softened cream cheese, icing 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 chilled gingernut base.
Return to the fridge for another 30 minutes.
3. Prepare the Topping:
Reserve 4 whole plums for decoration 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 have 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 design on top, allowing them to sink slightly into the mixture.
Cover and refrigerate for at least 2 hours to set.
Tips
For a smoother texture, ensure the cream cheese is at room temperature before mixing.
Chill the cheesecake thoroughly before serving for the best flavor and texture.
Servings: 8-10
Prep Time: 40 minutes
Cook Time: 0 minutes
All reactions:
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