Lemon cheesecake with baked plums & blackberries

Name: Lemon cheesecake with baked plums & blackberries
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams shortbread biscuit; 25 grams butter, melted; 600 grams full-fat cream cheese; 75 grams golden caster sugar; 4 larges eggs; 1 large zest lemon; 3 teaspoons vanilla extract; 100 milliliters soured cream; 8 plums, halved, stone removed, then cut into wedges; 300 grams blackberry; 100 grams light muscovado sugar

Lemon cheesecake with baked plums & blackberries requires roughly 1 hour and 10 minutes from start to finish. This recipe makes 8 servings with 464 calories, 12g of protein, and 24g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of plums, butter, golden caster sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, you might also like recipes such as Orange Polenta Cake with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream, Almond Cheesecake with Sour Cream and Blackberries, and Lemon Cream With Blackberries.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Line the base of a 22cm round, springform tin with baking parchment.

Ingredients you will need

Base

Put the biscuits in a food processor and whizz to fine crumbs. Tip into a bowl, add the melted butter and mix well. Press the biscuits into the base of the cake tin and put in the fridge to chill.

Ingredients you will need

Biscuits

Butter

Base

Equipment you will use

Food Processor

Cake Form

Bowl

Beat together the cream cheese and sugar with an electric hand whisk until smooth. Carefully add the eggs, 1 at a time with the lemon zest and vanilla extract until well mixed, but dont overwhisk.

Ingredients you will need

Vanilla Extract

Cream Cheese

Lemon Zest

Sugar

Egg

Equipment you will use

Whisk

Pour the mixture onto the chilled biscuit base and bake in the middle of the oven for 50 mins until just set. Set aside to cool for 10 mins, then remove from the tin and allow to cool completely.

Ingredients you will need

Biscuits

Base

Equipment you will use

Oven

Meanwhile, turn the oven up to 200C/180C fan/gas

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Oven

Put the plums, blackberries and sugar in a large roasting tin and toss together well.

Ingredients you will need

Blackberries

Plum

Sugar

Bake in the oven for 10-12 mins until the fruits have collapsed and the sauce is syrupy.

Ingredients you will need

Fruit

Sauce

Equipment you will use

Oven

Remove from the oven and leave to cool.

Equipment you will use

Oven

When the cheesecake is completely cooled, spoon the soured cream over the top and spread in a thin layer.

Ingredients you will need

Sour Cream

Spread

Serve in wedges topped with some of the baked plums and blackberries, and the rest on the side.

Ingredients you will need

Blackberries

Plum

Equipment

Ingredients

Servings:

200grams

shortbread biscuit 25grams

butter, melted 600grams

full-fat cream cheese 75grams

golden caster sugar 4larges

eggs 1large

zest lemon 3teaspoons

vanilla extract 100milliliters

soured cream 8

plums, halved, stone removed, then cut into wedges 300grams

blackberry 100grams

light muscovado sugar

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Cheesecake can be paired with Lambrusco Dolce, Late Harvest Riesling, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Snake River Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.