PLUM CHEESECAKE

Indulge in this creamy no-bake cheesecake, elevated by the sweetness of condensed milk and crowned with a swirl of our deliciously tangy plum drizzle. A simple set-and-forget dessert which is sure to be a crowd pleaser!

Ingredients:

1 packet (250g) Krispie biscuits, finely crushed

70g unsalted butter, melted

1 tin (397g) condensed milk

4 tablespoons lemon juice

1/2 jar Asian Food Republic plum drizzle

300g full fat cream cheese

20cm loose-bottomed cake tin

Method:

Line a loose bottom cake tin with baking paper. To make the biscuit base, combine crushed biscuits and melted butter and pour into the cake tin. Press down until firm and flat, covering the bottom of the tin. Place tin in the fridge whilst you make the rest of the cheesecake.

To make the filling, pour condensed milk into a large mixing bowl and add the cream cheese. Mix together with an electric hand held mixer on the slowest speed until smooth. Be careful not to over-mix as this will impact the final setting of the cheesecake.

Once the mixture is smooth, add the lemon juice and gently fold in with a spatula until the mixture begins to thicken. Remove tin from the fridge, pour the filling on top of the biscuit base and gently smooth out.

Spoon small amounts of plum drizzle, even spaced, on top of the cheesecake. Swirl the plum and the cheesecake together gently with a knife or skewer to create a marbling effect on top. Place into the fridge for a minimum of 2 hours but preferably overnight.

Serve with extra plum drizzle if you wish and enjoy!