Photograph: Tara Fisher
- 200 g golden caster sugar
- 800 g regular or light cream cheese
- 1 heaped tbsp cornflour
- 1 tsp vanilla extract
- zest of 2 large oranges
- 300 ml double cream
- 3 large eggs, lightly beaten
For the crumble top:
- 150 g plain flour
- 150 g golden caster sugar
- 75 g butter
For the plums:
- 8 plums
- 100 g golden caster sugar
- juice of 1 large orange
Preheat the oven to 190°C, fan 170°C, gas 5. Generously butter a 22-23cm springform tin. In a food processor, blitz all the ingredients for the crumble to crumbs. Press half into the base and up the sides of the tin. Place the tin on a baking tray.
Whisk together the sugar, cream cheese and cornflour. Using a wooden spoon, stir in the vanilla extract, orange zest, cream and eggs. Pour into the tin and scatter over the remaining crumble mix.
Bake for 1 hour 15 minutes or until firm to the touch. Turn off the heat and leave the cheesecake to cool in the oven with the door open.
De-stone and slice the plums, then tip into a pan with the sugar and orange juice. Simmer gently, covered, for 5-6 minutes or until the plums are tender. Remove and set aside. Bubble the juices until syrupy, then leave to cool.
Transfer the cheesecake to a serving plate. Serve topped with the plums and drizzled with the syrupy juices.
Get ahead: make the cheesecake and cook the plums a day ahead.
Kitchen secret: if you’re lucky enough to come across damsons, they make a delicious alternative to the plums in this recipe. You’ll need to balance their tartness with a little more sugar when you cook them, however.