INGREDIENTS:
Crust:
1 x 200 g packet tennis biscuits, finely crushed
125 g butter, melted
Filling:15 ml gelatine
45 ml hot water (not boiling)
2 x 230g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
125 ml castor sugar
5 ml vanilla essence
Topping:
5 plums, halved and sliced
60 ml melted butter
60 ml soft brown sugar
METHOD:
Crust:
Mix together the crushed biscuits and the melted butter. Press into a spring form pan and place in the fridgeto set.
Filling:
Sprinkle the gelatine over the water. Stir to dissolve. Cool slightly. Meanwhile, beat the cream cheese,castor sugar and vanilla essence together. Add in a thin stream to the cream cheese mixture while beating.Pour into the prepared pan and place back in the fridge until set.
Topping:
Heat the butter and sugar together in a pan. Add the plums and simmer over low heat until caramelized.Cool and spoon on top of cheesecake.
*Use pineapple instead of plums.
Products Used:
