Plum and Ginger Cheesecake
Prepare to be surprised by the explosion of flavours this sinful desert packs. Marina Pastry Chef Claudio Pisani explains how it’s done.
Ingredients:
Biscuit base:
- 300g Digestive Biscuits
- 150g Butter, melted
Cream filling:
- 500g Fresh cream
- 500g Cream cheese
- 100g Plum puree
- 50g Ginger puree
- 3 Gelatine leaves
Jelly topping:
- 200g Plum puree
- 50g Ginger puree
- 125ml Water
- 125g Sugar
- 4 gelatine leaves
Method:
- Crush the digestive biscuits to a fine powder and add the melted butter till well incorporated. Line the bottom of a cake tin with the biscuit mixture and chill in the fridge.
- Whip the fresh cream and the sugar and set aside. Soak the gelatine leaves in cold water. Beat the cream cheese till soft and fluffy. Warm the plum and ginger puree in a pan and add the drained gelatine leaves and mix till melted. Fold the cream cheese with the cream and the fruit mixture, pour into a cake tin and chill till set.
- For the jelly, soak the gelatine leaves in cold water. Put the plum and ginger puree in a pan together with water and sugar and warm till sugar dissolves. Add soaked gelatine leaves to the fruit mix till melted.
- Pour over firmly set cream mix and chill in a fridge for a further half an hour. When completely set, take out of the cake tin and serve.
