Plum Pudding Cheesecake

Plum Pudding Cheesecake
30 Mins
Prep time
270 Mins
Cooking time
Serves 10

What you need

  • 1 cup mixed dried fruit, chopped
  • 1 cup stout
  • 1 tablespoon treacle
  • 1 1/4 cups sweet biscuit crumbs
  • 1 teaspoon cinnamon
  • 80g butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, cubed and softened
  • 2/3 cup caster sugar
  • 1 teaspoon cinnamon, extra
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 1 1/2 tablespoons lemon juice
  • 300ml thickened cream, whipped
  • cinnamon, for sprinkling
  • whipped cream, for serving

How to make it

  1. PLACE fruit, stout and treacle in a bowl, stir and refrigerate, covered, overnight. Drain.
  2. COMBINE biscuit crumbs, cinnamon and butter and press into the base of a greased 20cm (8") springform pan; chill.
  3. BEAT PHILLY, sugar and extra cinnamon using an electric mixer until smooth. Add gelatine mixture and lemon juice and beat until well combined. Fold in the drained fruit and whipped cream.
  4. POUR mixture into prepared base and smooth over with a spatula. Chill for 4 hours or until set. Serve cheesecake slices topped with extra cream and a sprinkle of cinnamon.