Page 218 - COMING UNSTUCK by Sara tuck
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plum & white I make three variations on
this cheesecake – another
chocolate with roast rhubarb and one
with raspberries. All are
super popular, look so pretty
cheesecake and taste bloody fabulous!
Serves 10 Line the base of a 23cm (9in) loose-bottomed cake tin with
baking paper, and lightly grease or spray the sides with neutral
250g (9oz) plain biscuits baking oil. Whizz the biscuits and melted butter together in
(cookies), such as vanilla wine a food processor until they resemble fine breadcrumbs then
or Graham crackers pour into the tin and squash down first with your fingers, then
80g (3 oz) melted butter smooth out with the back of a tablespoon. I like to go a up the
200g (7 oz) white chocolate, sides just to give the cheesecake a bit of extra support,
chopped into chunks but keeping it not too thick on the base. Preheat the oven to
625g (1⅓ lb) cream cheese, 160˚C (325˚F) and pop the base in the fridge while you make
at room temperature the filling.
250g (9 oz) sour cream
1 cup caster sugar Melt the white chocolate either in a heatproof bowl over a pot
3 tbsp custard powder of gently boiling water (don't let the base of the bowl touch
2 tbsp vanilla extract the water) or in bursts in the microwave. Whisk until smooth.
3 eggs Whizz the cream cheese, sour cream and sugar together in
2 egg yolks a food processor (just give the food processor bowl a quick
850g (2 lb) can Black Doris plums rinse after making the base) until smooth. Mix the custard
powder together with the vanilla extract and add to the cream
cheese mix, along with the eggs and extra yolks. With the motor
running, add the white chocolate in a couple of lots and whizz
until well incorporated. Pour the filling on top of the base.
Drain plums well and carefully remove stones then gently
drop on top of cheesecake. Cook for 55 minutes then turn
off the heat and allow to cool in the oven with the door open
just a crack – wedge something small in the door so it stays just
a tiny bit open. Once cool keep in the fridge, and just remember
to remove it half an hour before serving. Enjoy!
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