Baked plum cheesecake
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- Georgina Hewitt and Helen Wolfaardt
- 8
- Easy
- 25 minutes, plus 1 hour’s chilling time
- 1 hour
- Mulderbosch Rosé 2015
Ingredients
- For the crust:
- 2 x 200 g packets Tennis biscuits
- ½ cup melted butter
- For the filling:
- 2 x 200 g tubs cream cheese
- 1 cup sour cream
- 1 x 397 g can condensed milk
- 6 T freshly squeezed lemon juice
- 4 free-range eggs, lightly beaten
- For the plum sauce:
- 3 T treacle sugar
- 1 cup water
- 6 Woolworths King plums, halved and stoned
Cooking Instructions
Preheat the oven to 160°C and grease a 24 cm loose-bottomed cake tin with butter.
Process the Tennis biscuits until fine, then add the melted butter. Pulse until the crumbs start to stick together.
Use a silicone scraper to line the base and sides of the tin with the crumbs, pushing the crumbs right to the top edge of the tin. Chill until needed.
To make the filling, beat the cream cheese, sour cream, condensed milk and lemon juice until smooth. Add the eggs and mix through. Chill for 1 hour.
Pour the mixture into the crust and spread evenly. Bake for 1 hour in the centre of the oven. Turn o the oven, open the door and allow to cool in the oven.
To make the plum sauce, place the sugar and water in a saucepan over a medium heat and cook until the sugar dissolves. Add the plums and cook for a few minutes, until tender but still firm. Allow to cool.
Serve the cheesecake at room temperature – pour over the plums and syrup just before serving.
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