• 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)
  1. Line the base and sides of a 22 cm loose bottom springform cake tin with baking paper.
  2. Mix the melted butter into the biscuit crumbs and press into the base of the tin. Refrigerate while preparing the filling.
  3. Drain the Wattie’s Black Doris Plums in Syrup and reserve the syrup. Remove the stones from the plums.
  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.
  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.*
  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.
  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.
  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.

Top Tips

  • *Straining the dissolved gelatin will avoid unpleasant lumps of undissolved gelatin going into the cheesecake.
  • If wished, replace gelatin powder with leaf gelatin. Use according to packet directions and check conversion amounts on pack.

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.

Rate and Review

11 Ratings

Reviews (11)

sue's Review | Rating

That looks scrummy! I have a gorgeous hot dessert recipe using black doris plums with a cardamom sponge topping. My family is vegetarian, and I'm wondering if you have the same or a similar recipe for a doris plum cheesecake without using gelatine please? (just to be difficult...)

Frederick's Review | Rating

Sounds very nice. I will try it for xmas

Alice's Rating
Alison's Rating
Stephaney's Review | Rating

I was very excited to make this as pink is my fav colour!! and i love plums and ginger. I am quite an experienced/ good cook although i have never used gelatin before, mainly avoided for vege reasons.
I thought all was good with cheesecake lots of compliments and I was enjoying too, until my guests started (discretely) pulling blobs out of their mouths!!!
I was mortified !! Blobs of gelatin !! What is the deal with this??? please advise
it has been suggested too hot to add to cheesecake mixture??????

Reply from The Food in a Minute Team

Hi Stephaney,

Thanks for your query!

Depending on which gelatin you're using, we recommend using the gelatine granules rather than the leaf gelatin. The key is to ensure gelatine is dissolved before adding into the cheesecake mixture. You can strain it through a sieve before adding to make sure there is no undiluted globules. Then mix well into the cheesecake mixture.

Hope this helps!
The Food in a Minute Team

heather's Review | Rating

why is there an image of a cheese cake?

Jayne's Review | Rating

I made this around Xmas and it is delicious.Not too sweet and the Plums give it a slight tart taste.

Kayla's Rating
Rhian's Rating
Courtney's Review | Rating

Looks amazing. Do you whip the cream before adding it to the cream cheese mixture?

Sharon's Review | Rating

This is an amazing cheesecake!!!!The tart plums and gingernuts work really well together!!!!