Plum and yoghurt cheesecake

Serves: 8

Ingredients:

Base:
1 1/2 cups digestive crumbs
5 tbsp melted butter
3 tbsp granulated sugar
Plum Compote:
6 plums
2 tbsp caster sugar
1 tbsp lemon juice
1 tbsp water

Cheesecake:
225g cream cheese
60g granulated sugar
1 tsp vanilla extract
1 1/2 cups of Collective Plain Jane yoghurt
1 tbsp lemon juice

Method:

For the base: Combine the digestives, butter and sugar until well mixed. Press into the bottom of your well-greased 8 or 9 inch spring-form tin or 8 individual pots and place in the fridge to chill.

Cheesecake: In a large mixing bowl beat the cream cheese until smooth. Add in the remaining ingredients and mix until blended. Pour the cheesecake mixture over the base and smooth the top. Cover and place in the fridge for 3 to 4 hours or overnight until set.

Plum Compote: Mix all the ingredients together in a medium saucepan. Cook on a low-medium heat, stirring occasionally, until the fruit is completely soft. Leave to cool and then spread a thick layer on top of the set cheesecake.


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