Plum and Burrata Cheesecake
Servings 8
Prep time
15 minsCook time
1 hrTotal time
1 H & 15 MIngredients
Method
- Preheat oven to 160°C fan bake. Line the bottom of a 22cm springform cake tin with baking paper.
- In a food processor, add biscuits and process until you have fine crumbs. (If you don’t have a food processor, place biscuits in a strong plastic bag and bash with a wooden spoon.) Add melted butter and cinnamon and process to combine.
- Tip mixture into prepared tin then spread and smooth out over the bottom of the tin. Set aside.
- In food processor again, add cream cheese, burrata, eggs, vanilla, lemon juice and zest. Blend until smooth.
- Pour cheesecake filling over biscuit base then place in oven and bake for 1 hour.
- Remove cheesecake from oven and leave to cool in the tin before turning out. Once cool, spread jam over the top and serve. (If making in advance, refrigerate until ready to serve.)
Simon says ...
Burrata is a fresh cheese that’s made up of a mozzarella pouch, rather than a ball, filled with a delicate, creamy mousse. Burrata is available from good supermarkets and specialty food stores. If all else fails, use a 125g ball of fresh mozzarella instead..
Here is the recipe for my Plum and Cinnamon Jam. If you don’t have time to make your own, use any plum jam of your choice.
If you’ve got time, when the cheesecake has finished cooking, turn off oven and leave it in there until it’s completely cool. This will help prevent the cake from sinking in the middle and cracking.