Baked Prune Cheesecake Veg CD DP 90mins plus standing and cooling

Serves 8-10    Cold Vegetarian Fruit Dessert

Ingredients

Instructions

1. Place the wine, cinnamon, cloves and prunes in a medium saucepan and heat to almost boiling. Remove from the heat, cover and leave to soak for 1 hour.

2. Meanwhile, place the flour and salt in a large mixing bowl, mix well then rub the butter or margarine into the flour until it resembles fine breadcrumbs.

3. Stir in the icing sugar then add the egg yolk and water and mix to a soft dough. Wrap in clingfilm and refrigerate for 30 minutes.

4. Preheat the oven to 190C, 375F, Gas Mark 5. Roll the pastry out thinly and use to line the base of a 20cm/8-inch springform tin.

5. Drain the prunes, cut in half and remove the stones then arrange them on the pastry base and set aside.

6. Place the cheeses, cornflour, eggs, lemon juice and zest, vanilla and sugar in another bowl and mix very well.

7. Whip the cream until it just holds its shape then fold into the cheese mixture..

8. Pour this mixture into the lined tin, smooth the surface then bake for about 50 minutes until set.

9. Allow the cheesecake to cool completely before removing from the tin and serving.

 

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