Lancewood Caramelized Plum Cheesecake
A no-bake cream cheese cheesecake on a buttery tennis-biscuit base, finished with glossy caramelized plums.
Made with Lancewood, one of the 80+ brands we stock.
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 230 g 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
- 1
Mix together the crushed biscuits and the melted butter. Press into a spring form pan and place in the fridge to set.
Filling
- 2
Sprinkle the gelatine over the water. Stir to dissolve. Cool slightly.
- 3
Beat the cream cheese, castor sugar and vanilla essence together.
- 4
Add the gelatine in a thin stream to the cream cheese mixture while beating.
- 5
Pour into the prepared pan and place back in the fridge until set.
Topping
- 6
Heat the butter and sugar together in a pan. Add the plums and simmer over low heat until caramelized.
- 7
Cool and spoon on top of cheesecake.
Cook’s note
Use pineapple instead of plums.
