Sugar Plum cheesecake recipe

Name: Sugar Plum cheesecake recipe
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!

View full recipe on www.sainsburysmagazine.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.sainsburysmagazine.co.uk.

Share this recipe:

Cooking tools:

Springform pan
Hand mixer
Fine-mesh sieve
Piping bag
Offset spatula
Cooling rack
Parchment paper
Saucepan
Mixing bowl
Measuring cup
Measuring spoon
Baking sheet
Spoon
Stove
Refrigerator

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