Cheesecake with a difference.


  • for the biscuit base:
  • 100 g hob nob biscuits
  • 100 g shortbread biscuits
  • 100 g clarified butter
  • for the filling:
  • 225 g sugar
  • 1 tblsp cornflour
  • 1 tblsp custard powder
  • 2 large eggs
  • 725 g cream cheese
  • 300 ml whipping cream
  • 1 tblsp vanilla extract
  • for the plum topping:
  • 250 g plums
  • 75 g caster sugar (more may be needed if the plums are very bitter)


  • To make the Plum Topping:
  • Cut plums in half and remove the stones and cut into small pieces.
  • Put into a saucepan and add the sugar and cook for 5-10 minutes until very soft.
  • Pass the plum mixture through a sieve and allow to cool.
  • To Make the Cheesecake:
  • Line a 9” round tin with parchment paper. Crush biscuits and add melted butter and mix well. Spread biscuits on base of tin and slightly up the sides. Press the biscuits crumbs down with a glass and refrigerate.
  • Beat cream cheese until light and fluffy. Add sugar, cornflour and custard powder. Stir in the eggs, vanilla and mix until a creamy texture appears. Pour in the cream slowly whisking all the time.
  • Pour half of the filling onto the biscuit base, and spoon half of the plum mixture on top and using a knife, swirl the plum mixture around to create a ripple effect and then add remaining cheesecake mixture, followed by plum mixture, again swirling the plum mixture with a knife to make the ripple effect.
  • Place the filled cheese cake tin into a slightly larger tin that is filled half way up with hot water. Bake at 170°C for 45mins to an hour depending on your oven. When ready, allow to cool in the tin and then place in the fridge to chill for a few hours.