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Lancewood Caramelized Plum Cheesecake
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Lancewood Caramelized Plum Cheesecake

Ingredients

Crust:

200 g Tennis biscuits , finely crushed
125 g butter , melted

Filling:

15 ml gelatine
45 ml hot water  (not boiling)
460 g LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature
125 ml castor sugar
5 ml vanilla essence

Topping:

5 plum(s) , halved & sliced
60 ml butter , melted
60 ml soft brown sugar

Method

Crust:
Add the crushed biscuits and melted butter in the bowl and mix until well combined.

Press the biscuit mixture evenly into the base of a spring form pan.

Filling:
Sprinkle the gelatine over the water. Stir to dissolve. Cool slightly.

Meanwhile, beat the cream cheese, castor sugar and vanilla essence together.

Pour the gelatine slowly into 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 the cheesecake.*

*Use pineapple instead of plums.

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