Dessert

LANCEWOOD® CARAMELIZED PLUM CHEESECAKE

8

Serves / Makes

Cooking Time:

> 60 min

Cooking Style:

Fridge

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 fridge to 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.

Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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