Name: Plum and Ginger Cheesecake
Prep time: 390 min
Yield: Makes 9–10
Ingredients: 75g butter, melted; 250g packet gingernuts, finely crushed; 850g can Wattie's Black Doris Plums in Syrup; 250g cream cheese, softened; ½ cup caster sugar; 1 cup cream; 4½ tsp gelatine powder; 2 egg whites; 2 tsp cornflour; 1 cup reserved plum syrup; Fresh plums to garnish (optional)

This is one of our most loved desserts. The combination of ginger, cream cheese and Wattie’s NZ Grown Black Doris Plums is unbelievably good. Don’t be afraid of using gelatine, simply follow the steps and the cheesecake will come out creamy and delicious.

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Makes 9–10

Prep Time 30 minutes (PLUS 4–6 hours refrigeration)

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Ingredients

75g butter, melted

250g packet gingernuts, finely crushed

850g can Wattie's Black Doris Plums in Syrup

250g cream cheese, softened

½ cup caster sugar

1 cup cream

4½ tsp gelatine powder

2 egg whites

Plum Coulis:

2 tsp cornflour

1 cup reserved plum syrup

Fresh plums to garnish (optional)

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Black Doris Plums in Syrup

Generations of Kiwis have loved Black Doris Plums. Wattie's makes sure this continues, picking only the finest plums from Hawke's Bay orchards.

Method

Step 1

Line the base and sides of a 22 cm loose bottom springform cake tin with baking paper.

Step 2

Mix the melted butter into the biscuit crumbs and press into the base of the tin. Refrigerate while preparing the filling.

Step 3

Drain the Wattie's Black Doris Plums in Syrup and reserve the syrup. Remove the stones from the plums.

Step 4

Using an electric beater, beat the cream cheese, caster sugar and plums in a mixing bowl until smooth. Add the cream and beat again until well mixed.

Step 5

Pour ¼ cup of boiling water into a small bowl. Add the gelatine and stir to dissolve. Strain into the cheesecake mixture and stir to mix.*

Step 6

In a clean bowl, whisk the egg whites until stiff. Fold into the cheesecake mixture. Pour over the biscuit base. Refrigerate for 4-6 hours or until set.

Step 7

To make the Plum Coulis: Mix the cornflour with ¼ cup of the reserved plum syrup. Pour into a small saucepan and add the remaining syrup. Heat, stirring continuously, until the coulis thickens and boils. Remove from the heat and allow to cool. Refrigerate until cold. Serve with the cheesecake.

Step 8

To serve, release the sides of the tin and remove the baking paper from the sides then slide the cheesecake off the baking paper base onto a serving platter. Serve with the plum coulis and garnish with fresh plums or seasonal fruits.