Plum and Orange Baked Cheesecake
Indulge in the rich, zesty sweetness of this Plum and Orange Baked Cheesecake—an irresistible fusion of creamy textures and vibrant flavors. This luxurious dessert features a buttery digestive biscuit crust, a velvety cream cheese filling infused with bright orange zest and juice, and a stunning topping of honey-glazed ripe plums that caramelize beautifully in the oven. Perfectly balanced with a pop of citrus and natural fruit sweetness, this baked cheesecake is an elegant centerpiece for any gathering. Slow baking and gradual cooling ensure a smooth, crack-free finish, while overnight chilling enhances its luscious texture. Ideal for celebrations or an indulgent treat, this cheesecake is guaranteed to impress both in flavor and presentation.
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Recipe Information
Ingredients
- 200 grams Digestive biscuits
- 100 grams Unsalted butter
- 500 grams Cream cheese
- 150 grams Granulated sugar
- 150 grams Plain Greek yogurt
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Orange zest
- 2 tablespoons Fresh orange juice
- 3 pieces Ripe plums
- 1 teaspoon Cornstarch
- 1 tablespoon Honey
Instructions
Preheat your oven to 160°C (320°F) and line the base of a 9-inch (23 cm) springform pan with parchment paper.
To make the crust, crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
Melt the butter in a small saucepan or microwave, then mix it with the biscuit crumbs until it resembles wet sand.
Press the crumb mixture firmly into the base of the prepared pan, creating an even layer. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add in the Greek yogurt, eggs (one at a time), vanilla extract, orange zest, and orange juice. Mix until fully combined and smooth, but don’t overmix to avoid incorporating too much air.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Slice the plums into thin wedges and toss them with cornstarch and honey in a bowl. Arrange the plum slices decoratively on top of the cheesecake filling.
Place the cheesecake pan on a baking tray and bake in the preheated oven for about 60 minutes, or until the edges are set but the center still has a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour to cool gradually. This helps prevent cracking.
Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Carefully release the cheesecake from the springform pan. Slice and serve to enjoy the delightful flavors of plum and orange!
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 31.6 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 117 mg | 9% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
