Summery cheesecake with lemon and plum
Summery cheesecake with a taste of lemon and plum. A delicious cheesecake with hidden plum compote and tasty digestive base! Taste and enjoy!
Ingredients
Base
8 Digestive biscuits
40 g butter
40 g wholegrain buckwheat
Plum compote
200 g plums
50 g white wine
95 g Dansukker Jelly Sugar Multi
40 g Dansukker Glucose Syrup
Lemon cheesecake
3 egg yolks
120 g Dansukker Icing Sugar
40 g Dansukker Glucose Syrup
15 ml lemon juice
Zest of 1/2 lemon
300 g cream cheese
300 ml whipping cream
Instructions
Process the Digestives, melt the butter and mix together. Toast the buckwheat in a frying pan for a few minutes and leave to cool. Combine the ingredients for the base and press the mixture onto a round/springform tin, 18 cm in diameter. Place in the freezer for 30 minutes.
Make the plum compote. Boil all the ingredients in a saucepan for about 4 minutes. Blend until smooth and leave to cool.
Pour almost all of the compote into a silicone/springform tin, 14 cm in diameter. Pour the rest of the compote into small, round silicone moulds for decoration. Freeze for about 1 hour.
Prepare the cheesecake. Beat the egg yolks, icing sugar and glucose syrup in a bowl. Add the lemon juice, lemon zest and cream cheese and whisk until the mixture is smooth. Whip the cream in a separate bowl and fold into the mixture.
Take the base and compôte out of the freezer. Place the base in the centre of a round/springform tin, 20 cm in diameter, ideally surrounded by clingfilm so that it is high enough. Add the compote to the base.
Pour almost all the lemon cheesecake mixture over and smooth it out. Pour the rest of the cheesecake into small, round silicone moulds for decoration. Freeze for about 4 hours.
Remove the moulds and clingfilm and decorate the lemon cheesecake with the compote, cheesecake mixture and fresh berries. Serve after 15–20 minutes at room temperature.
Would you like more information about Nordic Sugar and our products and services?
Jam and marmalade with the flavours of summer
Capture the flavours of summer fruits and berries, and check out our delicious recipes for jam and marmalade. Perfect on bread at breakfast, in yogurt or with a pancake buffet. Dansukker Jam Sugar makes it even easier to enjoy your home-made jams and marmalades.
Preserved summer vegetables
Save a little bit of summer in a jar. Pickled summer vegetables extend the flavours of summer. Perfect with late barbecue parties. Follow the recipes and you will soon have a refrigerator full of home-made pickled summer vegetables!
Summer juices
Take the opportunity to make juice in the summer and store away your favourite berries and fruits in bottles! Making juice is much easier than you think - see below for inspiration and our delicious recipes. The juice can be served immediately or stored for those long winter nights. Store cold or in the freezer.
Blueberries – the best berry in the forest
Blueberries are definitely the best berry in the forest. Blueberry season tends to start in July and can extend into autumn. Pick the blueberries in the forest and use in pies, jam or cordial.
Plums galore
Plums are one of our most common garden fruits, and are wonderful in desserts and marmalades. Why not make a delicious plum marmalade or plum chutney to serve with a cheese board? Or try our wonderful plum pie.
Blackberry deluxe
Luxurious summer blackberries! Blackberries work really well in baked goods, smoothies, jams and juices. They also add a little luxury as a decoration and garnish. Blackberries ripen in late summer and early autumn.