Cinnamon Burnt Basque Cheesecake with Soaked Plums

How to make Cinnamon Burnt Basque Cheesecake with Soaked Plums

Prep Time: 15 minutes, plus chilling        |        Cook Time: 45 minutes        |        Servings: 8

Ingredients

• 600g Westacre Dairy cream cheese block
• 1 heaped tsp Stonemill ground cinnamon
• 200g White Mill caster sugar
• 4 X-Large Lodge Farms free range eggs
• 300ml Farmdale thickened cream
• 1 tbsp White Mill plain flour

Macerated plums:

• 500g ripe plums, cut into wedges
• 1 tbsp White Mill caster sugar (see Tips)
• Zest of 1 orange and juice of half
• ½ tsp White Mill vanilla paste

Method

1. Preheat oven to 200°C. Grease and line a 22cm springform cake tin.
2. Place cream cheese, cinnamon and sugar into a large bowl or stand mixer and beat until smooth. If you don’t have a stand mixer, an electric whisk will do the job. Add the eggs, one at a time, mixing well after each addition. Add the cream and flour then mix until smooth.
3. Pour into the prepared tin. Bake for 45 minutes or until deep brown on top with a slight wobble in the centre. It will firm up as it cools.
4. Cool to room temperature, remove the sides of the tin and refrigerate until set.
5. Meanwhile, for the soaked plums, place the plum wedges into a bowl with the sugar, orange zest, juice and vanilla. Toss, cover and set aside.
6. Slice cheesecake into wedges and serve with soaked plums and their juices.

Tips:

• The sweetness of plums varies significantly between varieties. If they are very sweet add less sugar or if they are tart add more sugar.
• You can adjust cinnamon amount to your taste.