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Plum Cheesecake Recipe


CD DP 40Mins


This is a light, smooth, no-cook cheesecake which can be made with most ripe stone fruit.


Makes 1 x 20cm/8-inch cheesecake 

Prep & Cook Time:

40 mins plus chilling

Recipe Tags: Cold . Dessert. Fruit Nuts  Eggless




75g/3oz Butter
175g/6oz Digestive Biscuits, crushed
50g/2oz Walnuts, finely chopped
225g/8oz Cream Cheese
50g/2oz Caster Sugar
210ml/7fl.oz. Double Cream
6 Ripe Plums
1 x 11g/0.4oz packet Gelatine



1. Melt the butter in a saucepan and stir in the crushed biscuits and nuts and mix well. Press into the base of a 20cm/8-inch loose-bottomed cake tin. Chill for at least 1 hour until firm.

2. Place the cheese and sugar in a mixing bowl and beat together. In another bowl whip the cream.

3. Peel, stone and chop five of the plums, place in a blender or food processor and process until quite smooth.

4. Add the plum purée to the cheese mixture, mix well then fold in the cream, blending thoroughly.

5. Dissolve the gelatine in 3 tablespoons boiling water then add to the cheese mixture in a thin stream whilst stirring constantly.

6. Pour the mixture into the tin containing the biscuit base and smooth the surface if necessary, although the mixture is quite runny and may well settle itself. Place in the refrigerator and chill for at least 3 hours or until set.


7. To serve – slice the remaining plum and use to decorate the top of the cheesecake.    End of instructions



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Key techniques required to make this Recipe


Fold in  - To gently combine lighter mixtures with heavier ones usually using a metal spoon or spatula in a cutting or slicing “J” movement whilst slightly lifting the utensil.


Tips, Options and Substitutions


Substitute the digestive biscuits with Gingernut biscuits

Substitute the plums with peaches or nectarines



Not suitable


Main equipment required to make this Recipe



20cm/8-inch loose-bottomed cake tin

Mixing bowl

Food processor or liquidiser


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