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Ginger Biscuits and Plum Powder Cheesecake

Gingernuts and Plum Cheesecake

The combination of ginger biscuits, cream cheese, and plum powder is unbelievably good. Don’t be afraid of using gelatin, simply follow the steps and the cheesecake will come out creamy and delicious.

PREPARATION TIME

30 Minutes

STORAGE

Leftovers should be refrigerated to retain the cheesecakes’ freshness and moisture. Cover with plastic wrap or foil to keep the cake from drying out. Most cheesecakes can be kept in the freezer 1 to 2 months and later thawed before serving. 

SERVINGS

9-10

BUY RAINFOREST INGREDIENT

Plum Powder

Benefits

Plum powder can offer an additional bit of sweetness, add some color, and serve as an excellent substitute to some of the less healthy traditional topping options. Plum while famous for being a natures laxative, is also good for memory. While a moderate source of vitamins, it is a good source of antioxidants and helps promote a healthy digestive system as well as good for red blood cell formation. Plum is also a natural source of electrolytes.

Ingredients

  • 1/3 cup butter, melted
  • 1 2/3 cups finely crushed ginger biscuits
  • 2 tablespoons plum powder
  • 1 cup & 2 tablespoons cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup cream
  • 4 1/2 teaspoons gelatine powder
  • 2 eggs (yolk removed)
  • Plum Coulis:
  • 2 teaspoons cornflour
  • 1/2 tablespoon plum powder
  • 1/2 cup water
  • Fresh plums to garnish (optional)

Preparation & Cooking Instructions

  1. With parchment paper, line the base of a round cake pan.
  2. Mix the ginger biscuits and butter. Press the mixture into parchment paper on the pan’s base. Place in the refrigerator until later use.
  3. Beat the plum powder, cream cheese, and sugar in a bowl with a mixer until smooth. Pause the mixing to pour in the cream then continue.
  4. In a small bowl, pour in about 1/4 cup of boiling water. Stir in the gelatin until it’s completely dissolved.
  5. Strain the gelatin mixture into the cheesecake mixture. Stir until fully combined.
  6. In another bowl, whisk the egg whites until they are nicely stiff. Fold the egg whites into the cheesecake mixture until fully mixed together.
  7. Take out the cake pan with the hardened crust from the refrigerator. Pour the cheesecake mixture into the pan. Place back into the refrigerator for about 4-6 hours.
  8. For the Plum Coulis: Mix the cornflour, the plum powder, and the water together. Pour mixture into a small saucepan. Add any additional water if syrup does not come up to the right consistency. Heat while stirring continuously, until the coulis boils and thickens. Remove from the heat and allow to cool. Refrigerate until cold. Serve with the cheesecake.
  9. To serve, release the sides of the tin and remove the baking paper from the sides then slide the cheesecake off the baking paper base onto a serving platter. Drizzle the plum coulis on top then garnish with fresh plums any other toppings.
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