Ingredients for Plum And Orange Baked Cheesecake
- 250g digestive biscuits
- 100g unsalted butter, melted
- 500g plums in heavy syrup, drained, juice reserved
- 500g cream cheese
- Flour (for greasing and flouring tin)
- Not used in recipe
- zest of 1 orange
- Not used in recipe
- 2 large eggs
- 150g caster sugar
- 50g sliced almonds
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How to Make Plum And Orange Baked Cheesecake
- Grease and flour a 23cm springform tin.
- Crush 250g digestive biscuits into fine crumbs using a food processor.
- Add 100g melted unsalted butter to the biscuit crumbs and process until just combined.
- Press the mixture firmly into the base of the prepared tin.
- Refrigerate for at least 20 minutes.
- Preheat oven to 160°C (320°F) or 140°C (285°F) fan/Gas Mark 3.
- Drain 500g plums in a large bowl, reserving the juice.
- Halve the plums and remove the stones.
- In a separate bowl, whisk together 500g cream cheese, 150g caster sugar, 2 large eggs, 1 tsp vanilla extract, and the zest of 1 orange until smooth and creamy (about 5 minutes).
- Gently fold in 2 tbsp of the reserved plum juice.
- Pour the cheesecake mixture into the prepared tin.
- Arrange the plum halves on top of the cheesecake mixture.
- Sprinkle with 50g sliced almonds.
- Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center.
- Turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
109g
Fat
98g
Carbs
12g
