As I already mentioned on FB, this-year-fruits ripen very soon, it is just the beginning of August and half of plums have already fallen from trees. I just don´t get it. So at least a few of them had to be used in a cake, of course. As you may know, or not, I don´t like a traditional Slovak Plum Crumble Kolache Cake. When someone says a plum cake, it feels like everybody is thinking about this one. Although there are so many options how to use up plums in a cake. Okay, not as much as for raspberries, but still, it doesn´t have to be just this one cake. A perfect proof is No bake Plum Cheesecake. It wouldn´t come to your mind to make a cheesecake from plums, right? And yet, it is possible and the cheesecake is really delicious. You simply stew plums with cinnamon (of course) in order to evaporate excessive water, add cream cheese and other ingredients, and a fall (or more like a summer?) no bake cheesecake is ready. You will use up almost 500 g of plums and thanks to a small amount of gelatin, it tastes creamy, and fluffy, like clouds, you almost won´t taste gelatin. However, since there really isn´t much of gelatin, the cheesecake needs to be stored in a refrigerator, otherwise it loses its shape. But it is not a problem for me, it is a small price which I am willing to pay for its creaminess.
- 140 g crushed biscuits
- 100 g melted butter
- 450 g plums
- 7 tbsp crystal sugar
- 2 tsp cinnamon
- 30 ml water
- 250 ml whipping cream
- 500 g cream cheese
- 1 tsp vanilla extract
- 3 tbsp icing sugar
- 15 g gelatin powder
- 3 tbsp water
- + plums for decoration
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Mix biscuits with butter, add the mixture to the bottom of a baking pan covered with baking paper. Spread and press down the biscuit mixture over the bottom of pan using a spoon. Put the baking pan in a refrigerator.
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Pit plums and cut them into quarters.
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Put them in a saucepan, add crystal sugar, cinnamon and water. Bring it to simmer and cook them for 30 – 35 minutes while stirring constantly.
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Set mixture aside, mix it to puree and let it cool.
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Whip whipping cream.
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Add cream cheese, vanilla extract and icing sugar, mix again.
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Add cooled plum puree, mix again.
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Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of plum mixture. Pour the gelatin into the rest of plum mixture. Stir well.
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Pour plum mixture on a biscuit crust, spread it over the crust evenly and put it in the refrigerator for at least 6 hours, preferably overnight.
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It can be topped with fresh plums before serving.
- Baking pan - 23 cm
- Recipe adapted from F.O.O.D. 09/2016 magazine
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