Baked Illawarra Plum Cheesecake Recipes

Steps:

• Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse meal mixed with pea-size bits of butter, 10 to 15 times. Add the egg mixture and pulse until the dough just starts to come together, about 10 times. Turn the dough out onto a piece of plastic wrap, using the plastic to help form it into a disk. Wrap tightly and refrigerate until chilled, at least 1 hour or up to overnight.
• Whisk together the cream cheese, sugar, vanilla, egg yolk and salt in a medium bowl until smooth. Cover with plastic wrap and chill in the refrigerator, about 45 minutes. Toss the plums, brown sugar, cornstarch and vanilla together in a medium bowl and set aside.
• Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F.
• Sprinkle the dough lightly with flour on both sides and roll out on a lightly floured surface into a 12-inch round that is about 1/8-inch thick. Transfer the dough to a piece of parchment and place on an inverted baking sheet.
• Spread the cream cheese mixture over the center of the dough, leaving a 2-inch border on all sides. Lay the plum slices overlapping in concentric circles to cover the cream cheese filling. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes.
• Slide the galette and parchment paper onto the preheated baking sheet and bake until crust is golden, about 40 minutes. Transfer the baking sheet to a wire rack to cool slightly before serving, about 30 minutes.

Steps:

• 1. In a food processor pulse the sweet biscuits to crumbs; add melted butter to form the crumb crust 2. in individual ceramic dishes, form the base and edges and set in the fridge for an hour 3. Combine Illawarra plums and lemon juice; and set aside 4. combine the cream cheese and sugar together in the blender, until light and fluffy 5. add the eggs to the mixture, one at a time then add in the flour and cream 6. spoon in Illawarra plum sauce and transfer to the prepared crumb cases 7. bake in at 160°C for 60-70 minutes 8. remove and allow to cool; refrigerate when cool Styling Serve with rich double cream and fresh fruit garnish (for visuals more than taste).

Steps:

• Heat oven to 160C/140C fan/gas 2. Line the base of a 22cm round, springform tin with baking parchment. Put the biscuits in a food processor and whizz to fine crumbs. Tip into a bowl, add the melted butter and mix well. Press the biscuits into the base of the cake tin and put in the fridge to chill.
• Beat together the cream cheese and sugar with an electric hand whisk until smooth. Carefully add the eggs, 1 at a time with the lemon zest and vanilla extract until well mixed, but don't overwhisk. Pour the mixture onto the chilled biscuit base and bake in the middle of the oven for 50 mins until just set. Set aside to cool for 10 mins, then remove from the tin and allow to cool completely.
• Meanwhile, turn the oven up to 200C/180C fan/gas 6. Put the plums, blackberries and sugar in a large roasting tin and toss together well. Bake in the oven for 10-12 mins until the fruits have collapsed and the sauce is syrupy. Remove from the oven and leave to cool.
• When the cheesecake is completely cooled, spoon the soured cream over the top and spread in a thin layer. Serve in wedges topped with some of the baked plums and blackberries, and the rest on the side.

Steps:

• Grease 23cm spring form tin.
• Process biscuits.
• add butter and process til just combined.
• Press into tin.
• Refrigerate about 20 mins.
• Heat over to slow.
• Drain plums in large bowl
• Reserve juice for syrup.
• Halve plums and remove the stones.
• Combine rest of ingredients except almonds.
• Beat 5 mins til sooth, thick.
• Pour into tin.
• Place plums on top.
• Top with almonds.
• Bake in slow oven about 50 - 60 minutes.
• Cool in oven with door ajar.

Steps:

• In a very hot pan brown the ribs, then lower the heat and continue to cook the ribs till they are done.
• Pour port wine and wine vinegar into hot pan and reduce heat by half.
• Add the Illawarra plum sauce, rosella syrup and honey.
• Bring to the boil and add the Illawarra plums, simmer for approximately 5 minutes.
• Pour the sauce onto the plate, place the ribs on the sauce and then place the plums on the ribs.
• Enjoy!

Steps:

• Make crust
• Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Combine graham crackers, brown sugar, cinnamon and salt in processor. Process until fine crumbs form. Mix in melted butter. Transfer to prepared pan. Pat crumb mixture over bottom (not sides) of pan. Bake crust until set and golden, about 10 minutes. Transfer to rack while preparing filling.
• Make filling
• Reduce oven temperature to 300°F. Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar. Beat in eggs just until blended. Mix in sour cream, lemon peel and vanilla.
• Pour filling into crust-lined pan. Bake until sides of cheesecake puff slightly and center is just set, about 1 hour 15 minutes. Turn oven off. Leave cake in oven with door slightly open for 30 minutes.
• Transfer cake to rack. Run small knife between crust and pan. Cool cake completely in pan on rack, about 3 hours (cake may crack slightly as it cools). Cover and refrigerate cake overnight.
• Make plums
• Whisk orange juice, jelly, brown sugar and ginger in heavy large skillet over medium-high heat until jelly dissolves. Add plums. Bring mixture to boil. Reduce heat to medium-low. Cover and simmer gently until plums are just tender but still hold shape, about 3 minutes. Using slotted spoon, transfer plums to large plate and cool.
• Boil cooking liquid until thickened to syrup consistency, about 7 minutes. (Plums and syrup can be prepared 4 hours ahead. Cover separately and refrigerate.)
• Release pan sides from cheesecake. Arrange plums in concentric circles atop cheesecake, covering completely. Brush some syrup over plums. Cut cake into wedges. Serve with remaining syrup.