Plum Cheesecake
Enjoy this ultra creamy plum and cardamom cheesecake. It also has the right amount of orange citrusy notes that tie in summer and early fall flavors!
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Servings: 12
Equipment
- 9" springform pan
- food processor
Ingredients
- 16 oz cream cheese, softened to room temperature
- 1/2 cup sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1/2 cup heaping cup of granulated sugar
- 1/2 orange for orange zest
Plum Compote
- 4 cups plums, cut into crescent shapes this was around 7-8 average sized plums
- 1/4 tsp cardamom
- 2 tsp cornstarch
- 1 orange juice from one orange
- 1/4 cup packed brown sugar
Crust
- 5 tbsp unsalted butter, melted
- pinch of salt
- 1/4 cup granulated sugar
- 1 1/4 cup graham cracker crumbs
Instructions
Crust
- Preheat oven to 350°F. Spray your springform pan with non-stick cooking spray. Set aside. Place graham crackers in your food processor and pulse until you get fine crumbs.
- In a medium sized bowl, combine your melted butter, sugar, salt, and graham cracker crumbs.
- Pour crumb mixture into springform pan and press into the bottom of the pan. I used the flat bottom of a measuring cup to do this. Bake crust at 350°F for 8 minutes. Crust will be a nice, golden color. Let cool and set aside while you make your cream cheese filling.
Cheesecake filling
- Bring temperature of oven down to 325°F.
- In your stand mixer, combine cream cheese with sugar until smooth. Add in eggs, one at a time. Scrape down sides of bowl. Add in sour cream and vanilla. Lastly, add in 2 tbsp of flour and zest from half of an orange. Mix well.
- Pour cream cheese mixture over cooled crust. Bake at 325°F for 40 minutes. Edges should be firm and there should be some jiggle in the middle.
- Prepare plum compote while cake is baking.
Plum compote
- Set a medium sized pot on low heat, then add in juice from one orange and brown sugar. Combine well and then add in cardamom. Pour in plum slices and raise heat to bring plums to a simmer. Next, you will want to add in your cornstarch. Gently, mix well. Let plums simmer until they soften, stirring occassionally. This process should be between 8-10 minutes, from start to finish.
- Remove pot from heat and set aside. Let cheesecake cool for at least an hour before layering plums over the top. Make sure to let cheesecake cool completely before chilling in the refigerator. Chill in refrigerator for 4 hours or overnight before serving. Enjoy!