Name: Plum and Chocolate Cheesecake
Prep time: 15 min
Cook time: 60 min
Yield: Makes 12
Ingredients: 250 g pack sweet plain biscuits; ½ cup Cottee's Choc Whizz; 850 g can Wattie's Black Doris Plums in Syrup; 250 g sour cream; 250 g cream cheese; ¾ cup sugar; 2 Tbsp cornflour; 3 eggs; extra Cottee's Choc Whizz

A cheesecake is such a treat and, with its chocolate biscuit base and delicious tangy plum filling, this one won't disappoint. If you haven't made a cheesecake before you might be surprised how easy it is, especially with a food processor.

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Makes 12

Prep Time 15 minutes

Cook Time 60 minutes

Easy

Ingredients

250 g pack sweet plain biscuits

½ cup Cottee's Choc Whizz

850 g can Wattie's Black Doris Plums in Syrup

250 g sour cream

250 g cream cheese

¾ cup sugar

2 Tbsp cornflour

3 eggs

extra Cottee's Choc Whizz

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

Preheat oven to 160°C. In a food processor, process biscuits until you have a fine crumb. Add in Cottee's Choc Whizz and pulse until mixed through. Press into a 24cm non-stick springform cake tin and refrigerate while making the filling.

Step 2

Drain the Wattie's Black Doris Plums and remove the stones. Place plums in the food processor and process until you have a smooth purée. Remove from the processor and set aside. Wipe food processor clean.

Step 3

Place sour cream, cream cheese, sugar, cornflour and eggs into the food processor. Process until smooth. Pour the cheese mixture over the chilled chocolate base and drizzle in plum purée.

Step 4

Bake for 50-60 minutes or until mixture is set. Cool before placing in the refrigerator for 3-4 hours or overnight. Serve decorated with Choc Whizz.