Summery cheesecake with lemon and plum - Recipes

Summery cheesecake with lemon and plum

10 slices approx. 1.5 hours + 4 hours in the freezer
Summery cheesecake with a taste of lemon and plum. A delicious cheesecake with hidden plum compote and tasty digestive base! Taste and enjoy!
Summery cheesecake with lemon and plum
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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

    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.

    The recipe was made by

    Dansukker

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