Roasted plum cheesecake
Updated: Apr 17
100 ml just a splash port
6 tbsp honey
200g ginger biscuits
50g melted butter
540g cream cheese
100g icing sugar
200ml double cream
1 vanilla pod, or 1 tbsp of vanilla paste
Preheat oven 190c
Cut the plums in half and remove the stones. Place the plums onto a baking tray cut side up. Sprinkle each plum half with just a splash of port and a good drizzle of honey so that they are all covered. Place into the preheated oven for 20 minutes until soft. Remove and let cool and reserve the cooking liquor that comes from them.
Line and grease a 20 cm loose bottom tart tin. Blitz the biscuits in a food processor or bash with a rolling pin until fine. Stir in the melted butter until the biscuit crumbs are completely covered. Line the base of the tin with the biscuit mix and smooth down with the back of a spoon. Set in the fridge while you make the filling.
Blitz 2 cooked plums (4 halves) plus any remaining cooking liquor until you have a puree.
Whisk together the icing sugar and cream cheese until fully combined. Whisk the double cream with the vanilla until you have soft peaks but not too stiff. Fold the double cream into the cream cheese mix. Lastly fold in the cold plum puree.
Spoon the cream cheese mix into the lined tin and smooth down with the back of a spoon and set in the fridge, preferably overnight or for 4 hours.
Once set and ready to eat decorate with the remaining roasted plums.