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1 x 200 g packet tennis biscuits, finely crushed
125 g butter, melted
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
5 plums, halved and sliced
60 ml melted butter
60 ml soft brown sugar
Mix together the crushed biscuits and the melted butter. Press into a spring form pan and place in the fridge to set.
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.
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.
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