This baked cheesecake using Illawarra plum sauce is a creamy, fruity and zesty treat.


  • 185g sweet biscuits

  • 100g butter

  • 1 tablespoon lemon juice

  • 500g cream cheese

  • 125g castor sugar

  • 3 eggs

  • 100g flour

  • 125ml low fat cream

  • 100g Illawarra Plum Sauce (*Please see notes)


  • 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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 789kj
  • Fat Total 57g
  • Saturated Fat 31g
  • Protein 12g
  • Carbohydrate 58g
  • Sugar 25g
  • Sodium 613mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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* Illawarra Plum Sauce can be purchased at:

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