Matt is a senior Technician at Box™. Not only is he a super talented technician, but he is a self confessed foodie! Matt shares his favourite Black Doris Plum Cheesecake Recipe (courtesy of Chelsea Winter – from her first book, At My Table for a truly indulgent Easter* Treat: This dessert is sure to be a hit with friends and family. The team attests, it’s the yummiest cheesecake they have ever tried – Matt brought it in for us all to try…nom nom!


375g gingernut biscuits
100g butter
250g cream cheese
1/2 cup icing sugar
zest of 1 lemon
2 tbsp lemon juice
1 tsp vanilla essence or paste
1 cup cream
2 x 850g cans Black Doris plums, drained and pits removed
1/4 cup water
3 tsp sugar
3 tsp gelatine

Crumble the biscuits into a coarse crumb either in a food processor or by wrapping the biscuits in a clean tea towel and bashing them with a rolling pin. Mix in the softened butter until well blended.
Press the crumb mixture into the bottom and almost all the way up the sides of a 22cm springform cake tin in an even layer.
Cover and place in the fridge for 20 minutes. (You might have some mixture left over, depending on how big your tin is.)
Beat the cream cheese, icing sugar, lemon zest and juice, and vanilla on high speed in an electric mixer or with a hand held beater until thick and creamy. Fold in the whipped cream. Spread the cream cheese filling evenly over the base, and return the tin to the fridge for another 30 minutes.
Reserve 4 plums and blitz the rest in a blender or food processor until smooth. Set aside.
Heat the water, sugar and gelatine in a small pan, stirring with a fork until the sugar and gelatine are dissolved. Cool slightly, then add to the plum mixture and mix well. Pour on top of the cheesecake. Cut the reserved plums in half and place face down on top and let them sink into the mixture a bit. Cover and refrigerate for at least 2 hours.

Serves 8

By Box

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