Yoghurt Plum and Port Cheesecake
This cake, is a killer. Who knew plum and port went so well together! I don’t even really like Port, but the sweet taste of the plum makes the Port flavor absolutely addictive.
I made five cakes yesterday when I made this one and none of the others come close to being anywhere near as good.
Cheesecake is another one that is not really a favorite, so to challenge myself I decided that I would incorporate these two flavors into a cheesecake. If I could make a cheesecake that I adored then it would definitely be an amazing cake.
To try to cut down the fat content I opted for a little low fat yoghurt in the mix.
If you’re looking for an unusual but soooo tasty cake this one is a must try!
- 250g nice biscuits
- 100g butter
- 600g plums
- 120ml port
- 500g low fat cream cheese
- 130g brown sugar
- 120g vanilla low fat yoghurt
- 1 tsn vanilla essence
- 2 eggs
- 2 egg whites
- Pre-heat the oven to 150c degrees and line a 20cm spring form cake tin with baking paper.
- Place the butter and biscuits in a food processor and blitz until the mix resembles bread crumbs.
- Place in the tin and flatten out with fingertips.
- Place the tin in the fridge to set.
- Meanwhile, cut the plum up into slices and place into a saucepan with the port on a medium heat for 5 minutes or until the liquid reduces. Place aside to cool.
- Add the cheese, yoghurt, vanilla and sugar into a bowl and using electric beaters whisk for 5 minutes.
- Place half the plums with the liquid into a food processor and blitz until smooth, add to the cheese mix.
- Add the 2 eggs to the mix, one at a time beat well between each addition.
- Place the egg whites into a bowl and beat until peaks form.
- Dice up the remaining plums and add to the mix with the egg whites and fold until just combine.
- Pour the mix on top of the base and place in the oven for 60 minutes or until the top of the cake is slightly brown.
- Turn off the oven and open the door slightly to be jarred.
- Leave the cake to completely cool for 2 hours then place in the fridge for 2 hours to set.
- Release the tin and place the cake on a plate.
- Sieve icing sugar over the top and serve.
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