Its a beautiful start of year 2015. The things are taking beautiful meaning and more importantly the move was not as bad as I was dreading it to be. This month flew by right in front of our eyes and we could do nothing. Almost nothing is what I meant.
The next month's anticipation has already started and soon the air will be filled with everything red and all the food blogs with strawberries.
I have this perfect cheesecake for who do not like very sweet deserts. The plum preserve adds the right amount of sweetness and the tartness, ohh yumm! Annndddd its Red!
What all was I saying about filling skies with red and love?
It's Plum swirl cheesecake!
Recipe follows:
For the Base:
12-14 Digestive Biscuits
4 Tbsp Melted Butter
2 Tbsp Granulated Sugar (Optional)
For the Cake:
1 Cup Cream cheese
3/4 Cup Heavy Cream
2 Tbsp Water {normal temp}
2 Tsp Gelatin
1/8 Cup Condensed Milk or Desired Sweetness
For the Topping:
Plum Preserve {or any other as you desire}
Procedure:
Preheat oven to 350 Degree F (170 degree C) and grease eight inch spring form pan.
Crush digestive biscuits to fine crumbs, add sugar (optional) and melted butter to it. Press down the crumbs to a greased spring form dish.
Bake for 8-10 minutes until light brown.
Soak Gelatin in water for 2 minutes and melt on double boiler.
On a medium speed, whip heavy cream until it reaches soft peaks stage. Add condensed milk or desired sweetness.
Add melted gelatin and mix cream cheese beating the mixture until smooth.
Pour this mixture to the biscuit base. Add plum preserve randomly and give it a swirl by moving a skewer around. Refrigerate until firm. (Minimum of 4 hours till overnight)
Move cake mixture to fridge from chiller for 30 min before serving.
For the Base:
12-14 Digestive Biscuits
4 Tbsp Melted Butter
2 Tbsp Granulated Sugar (Optional)
For the Cake:
1 Cup Cream cheese
3/4 Cup Heavy Cream
2 Tbsp Water {normal temp}
2 Tsp Gelatin
1/8 Cup Condensed Milk or Desired Sweetness
For the Topping:
Plum Preserve {or any other as you desire}
Procedure:
Preheat oven to 350 Degree F (170 degree C) and grease eight inch spring form pan.
Crush digestive biscuits to fine crumbs, add sugar (optional) and melted butter to it. Press down the crumbs to a greased spring form dish.
Bake for 8-10 minutes until light brown.
Soak Gelatin in water for 2 minutes and melt on double boiler.
On a medium speed, whip heavy cream until it reaches soft peaks stage. Add condensed milk or desired sweetness.
Add melted gelatin and mix cream cheese beating the mixture until smooth.
Pour this mixture to the biscuit base. Add plum preserve randomly and give it a swirl by moving a skewer around. Refrigerate until firm. (Minimum of 4 hours till overnight)
Move cake mixture to fridge from chiller for 30 min before serving.
