• 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

Nutritional Details

Each serving provides
  • Energy 2479kj 592kcal 30%
  • Fat 53.9g 77%
  • Saturates 33.1g 166%
  • Sugars 19.3g 21%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 1654kj/395kcal

Each serving provides

21.1g carbohydrate 0.3g fibre 5.5g protein

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