Plum and Ginger Cheesecake
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Plum and Ginger Cheesecake calories by ingredient
Introduction
Divine dessert for any time of the year Divine dessert for any time of the yearNumber of Servings: 10
Ingredients
-
75 grams Butter
250 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 Powder
2 large Egg whites, fresh
Tips
Delicious with or without the coulis.
Directions
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.