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New York-style cheesecake with roasted plums
Serves 8 Desserts and puddings
Ingredients
- 150g digestive biscuits, ginger snaps or amaretti
- 50g unsalted butter, melted, plus extra for greasing
- 600g full-fat cream cheese
- 3 large eggs
- 300ml soured cream
- 150g caster sugar
- 1tbsp cornflour
- 1tsp vanilla extract
- grated zest and juice of 1 unwaxed lemon
- 100g Greek-style yoghurt
- Roasted Plums (see overleaf), to serve
- 20cm springform cake tin
Method
Preheat the oven to 170C/325F/ Gas 3. Grease the tin and line the base with a disc of greased baking parchment.
Finely crush the biscuits, either in a food processor or in a freezer bag using a rolling pin, and tip into a bowl. Mix in the melted butter. Tip into the prepared tin and press into an even layer over the base. Bake on the middle shelf of the oven for 5 minutes.
Meanwhile, place the cream cheese, eggs, half the soured cream, 100g caster sugar and the cornflour in a food processor and whizz until smooth. Scrape down the sides of the bowl with a rubber spatula and then add the vanilla extract and lemon zest and juice and whizz again.
Remove the tin from the oven and carefully pour the mixture over the biscuit base. Place on a solid baking tray and bake on the middle shelf of the oven for about 35 minutes or until just set. Remove from the oven and leave the cheesecake to rest for 10 minutes, leaving the oven on.
Beat together the remaining soured cream, the yoghurt and remaining caster sugar. Carefully spoon this mixture on top of the cheesecake and return to the oven for a further 10 minutes until set but not coloured. Leave the cheesecake to cool completely before chilling.
Serve the cheesecake in slices with the Roasted Plums and their syrupy juices.
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