This baked cheesecake using Illawarra plum sauce is a creamy, fruity and zesty treat.
In a food processor pulse the sweet biscuits to crumbs; add melted butter to form the crumb crust.
In individual ceramic dishes, form the base and edges and set in the fridge for an hour.
Combine Illawarra plums and lemon juice; and set aside.
Combine the cream cheese and sugar together in the blender, until light and fluffy.
Add the eggs to the mixture, one at a time then add in the flour and cream.
Spoon in Illawarra plum sauce and transfer to the prepared crumb cases.
Bake in at 160°C for 60-70 minutes.
Remove and allow to cool; refrigerate when cool.
Nutritional analysis per serving (6 servings)
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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