Sugar Plum cheesecake recipe | Sainsbury`s Magazine

Name: Sugar Plum cheesecake recipe | Sainsbury`s Magazine
Ingredients: 300g Taste the Difference Belgian dark-chocolate coated stem ginger cookies, crushed; 2 pieces of stem ginger, finely chopped; 50g butter, melted; 500g ripe red plums, quartered and stoned; 4 tbsp caster sugar; 2 tbsp raspberry or cherry cordial or liqueur; 3 sheets platinum grade leaf gelatine; 2 x 280g tubs full-fat soft cheese (we used Philadelphia); 300ml double cream; 3 leaves platinum grade gelatine; 125g caster sugar; 50ml raspberry or cherry cordial or liqueur; 150ml double cream; 1 x tube pink food colouring (we used gel food colour); 1 x tub white shimmer pearls; 75g white chocolate, chopped

www.sainsburysmagazine.co.uk

Inspired by The Nutcracker’s Sugar Plum Fairy, this rich and creamy dessert with a show-stopping mirror glaze is easier to make than it looks!

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Ingredients

300g Taste the Difference Belgian dark-chocolate coated stem ginger cookies, crushed
2 pieces of stem ginger, finely chopped
50g butter, melted
500g ripe red plums, quartered and stoned
4 tbsp caster sugar
2 tbsp raspberry or cherry cordial or liqueur
3 sheets platinum grade leaf gelatine
2 x 280g tubs full-fat soft cheese (we used Philadelphia)
300ml double cream
3 leaves platinum grade gelatine
125g caster sugar
50ml raspberry or cherry cordial or liqueur
150ml double cream
1 x tube pink food colouring (we used gel food colour)
1 x tub white shimmer pearls
75g white chocolate, chopped