Plum + White Chocolate Cheesecake
What you’ll need (Serves 6-8):
- 250g Scotch Finger biscuits
- 150g butter, melted
- 3 tbsp boiling water
- 1 1/2 tsp gelatine powder
- 375g cream cheese, at room temperature
- 1/4 cup caster sugar
- 300ml thickened cream
- 1/2 tsp vanilla bean paste
- 200g white cooking chocolate, melted
- Topping:
- 1 bottle Queen Garnet Plum Nectar
- 3 tbsp boiling water
- 1 1/2 tsp gelatine powder
How to make it:
- Line a 20 x 30cm slice pan with non-stick baking paper, allowing the sides to overhang by 1 inch.
- In a food processor combine biscuits and butter until the mixture resembles fine breadcrumbs. Spread the crumb mixture over the base of the pan, pressing down firmly. Place in the fridge to chill.
- Place boiling water in a small microwave safe dish. Sprinkle with gelatine and stir to combine. Microwave for 30 seconds, stir vigorously to ensure all the gelatine has dissolved - set aside.
- Meanwhile, use a beater or an electric mixer to beat cream cheese and sugar until smooth. Add cream, vanilla paste and melted chocolate and beat until well combined. Add in the gelatine mixture and beat briefly to combine. Pour into the prepared pan and smooth over with the back of a spoon.
- To make the Queen Garnet Plum topping, place boiling water in a small microwave safe dish. Sprinkle with gelatine and stir to combine. Microwave for 30 seconds, stir vigorously to ensure all the gelatine has dissolved - set aside to cool slightly. Add the Queen Garnet Plum Nectar and gelatine to a blender and blitz until combined. Pour plum mixture over cheesecake and set in the fridge for at least 3 hours. Cut into squares and serve.
By Queen Garnet
Oct 09, 2020
