Plum and Ginger Cheesecake
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
75 grams Butter250 grams Griffins Gingernuts 850 grams Plums (Black Doris in a can)250 grams Cream Cheese 1/2 cup Castor Sugar 1 cup Cream 4.5 tsp Gelatine Powder2 large Egg whites, fresh
1. Line the base and sides of a 22cm loose bottom springform cake tin with baking paper.
2. Mix the melted butter into the biscuit crumbs and press into the base of the tin. Refrigerate while preparing the filling.
3. Drain Black Doris Plums in Syrup and reserve the syrup. Remove the stones from the plums.
4. With electric beater, beat the cream cheese, sugar and plums in a mixing bowl until smooth. Add the cream and beat again until well mixed.
5. Pour ¼ cup of boiling water into a small bowl. Add the gelatine and stir to dissolve. Stir into the cheesecake mixture.
6. In 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.
7. To 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.
OPTIONAL - Serve with the plum coulis and garnish with fresh plums or seasonal fruits (see separate recipe).
Serving Size: Makes 10 wedge slices
Number of Servings: 10
Recipe submitted by SparkPeople user KELLY_NZ.
2. Mix the melted butter into the biscuit crumbs and press into the base of the tin. Refrigerate while preparing the filling.
3. Drain Black Doris Plums in Syrup and reserve the syrup. Remove the stones from the plums.
4. With electric beater, beat the cream cheese, sugar and plums in a mixing bowl until smooth. Add the cream and beat again until well mixed.
5. Pour ¼ cup of boiling water into a small bowl. Add the gelatine and stir to dissolve. Stir into the cheesecake mixture.
6. In 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.
7. To 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.
OPTIONAL - Serve with the plum coulis and garnish with fresh plums or seasonal fruits (see separate recipe).
Serving Size: Makes 10 wedge slices
Number of Servings: 10
Recipe submitted by SparkPeople user KELLY_NZ.
Nutritional Info Amount Per Serving
- Calories: 415.0
- Total Fat: 26.4 g
- Cholesterol: 76.3 mg
- Sodium: 200.9 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 1.2 g
- Protein: 6.3 g
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