Plum & Ginger Cheesecake
Create a stunning plum and ginger cheesecake using sweet Black Doris plums and a spicy biscuit base. This no-bake treat is a crowd-pleaser.
Recipe Tip Mix cornflour into ¼ of the cold syrup. Pour this and remaining syrup into a small saucepan. Heat stirring continuously until the coulis thickens and boils. Remove from the heat and allow to cool. Refrigerate until cold (approx. 4 - 6 hours).
Ingredients
- 75 grams butter salted
- 250 grams gingernuts, finely crushed
- 1 can Wattie’s black doris plums in syrup
- 250 grams cream cheese, softened
- 1/2 cup caster sugar
- 1 cup cream
- 4 1/2 teaspoons gelatine
- 2 egg whites
- 2 teaspoons cornflour
- 75 grams butter salted
- 250 grams gingernuts, finely crushed
- 1 can Wattie’s black doris plums in syrup
- 250 grams cream cheese, softened
- 1/2 cup caster sugar
- 1 cup cream
- 4 1/2 teaspoons gelatine
- 2 egg whites
- 2 teaspoons cornflour
- Step 1 of 7Line the base and sides of a 22cm loose bottom springform cake tin with baking paper.
- Step 2 of 7Mix the melted butter into the biscuit crumbs and press into the base of the tin. Refrigerate while preparing the filling.
- Step 3 of 7Drain Wattie's Black Doris Plums in Syrup and reserve the syrup. Remove the stones from the plums.
- Step 4 of 7With electric beater, beat the cream cheese, sugar and plums in a mixing bowl until smooth. Add the cream and beat again until well mixed.
- Step 5 of 7Pour ¼ cup of boiling water into a small bowl. Add the gelatine and stir to dissolve. Stir into the cheesecake mixture.
- Step 6 of 7In a clean bowl, whisk the egg whites until stiff. Fold into the cheesecake mixture. Pour over the biscuit base. Refrigerate for 4-6 hours until set.
- Step 7 of 7To serve, release the sides of the tin and remove the baking paper from the sides then slide the cheesecake off the baking paper base onto a serving platter. Serve with the plum coulis and garnish with fresh plums or seasonal fruits.
Method
- Step 1 of 7Line the base and sides of a 22cm loose bottom springform cake tin with baking paper.
- Step 2 of 7Mix the melted butter into the biscuit crumbs and press into the base of the tin. Refrigerate while preparing the filling.
- Step 3 of 7Drain Wattie's Black Doris Plums in Syrup and reserve the syrup. Remove the stones from the plums.
- Step 4 of 7With electric beater, beat the cream cheese, sugar and plums in a mixing bowl until smooth. Add the cream and beat again until well mixed.
- Step 5 of 7Pour ¼ cup of boiling water into a small bowl. Add the gelatine and stir to dissolve. Stir into the cheesecake mixture.
- Step 6 of 7In a clean bowl, whisk the egg whites until stiff. Fold into the cheesecake mixture. Pour over the biscuit base. Refrigerate for 4-6 hours until set.
- Step 7 of 7To serve, release the sides of the tin and remove the baking paper from the sides then slide the cheesecake off the baking paper base onto a serving platter. Serve with the plum coulis and garnish with fresh plums or seasonal fruits.
Method
- Step 1 of 7Line the base and sides of a 22cm loose bottom springform cake tin with baking paper.
- Step 2 of 7Mix the melted butter into the biscuit crumbs and press into the base of the tin. Refrigerate while preparing the filling.
- Step 3 of 7Drain Wattie's Black Doris Plums in Syrup and reserve the syrup. Remove the stones from the plums.
- Step 4 of 7With electric beater, beat the cream cheese, sugar and plums in a mixing bowl until smooth. Add the cream and beat again until well mixed.
- Step 5 of 7Pour ¼ cup of boiling water into a small bowl. Add the gelatine and stir to dissolve. Stir into the cheesecake mixture.
- Step 6 of 7In a clean bowl, whisk the egg whites until stiff. Fold into the cheesecake mixture. Pour over the biscuit base. Refrigerate for 4-6 hours until set.
- Step 7 of 7To serve, release the sides of the tin and remove the baking paper from the sides then slide the cheesecake off the baking paper base onto a serving platter. Serve with the plum coulis and garnish with fresh plums or seasonal fruits.