400gms plums (dark fleshed plums look the best- varieties such as omega or george wilson, however other plums will work fine)
2 Star Anise
2 Cinnamon Sticks
2 T Raw sugar
For the Base:
1 packet gingernut biscuits
60 gms butter, melted
For the Filling:
500gms cream cheese
1 cup sour cream
100gms brown sugar
1 tspn cinnamon
1 tspn ground ginger
1/2 tspn ground nutmeg
To make the spiced plums stone and slice the plums and place in oven proof dish with star anise and cinnamon sticks broken in 2.
Sprinkle with Raw sugar
Steam 100C for 12 minutes.
Remove from oven and remove star anise and cinnamon sticks
To make the base:
Line a 20cm springform tin with baking paper and grease sides.
In a food processor, blitz the gingernuts until they form crumbs and add melted butter and mix
Press mixture into base of tin and refrigerate while you prepare the filling.
Mix the cream cheese, sour cream , sugar and spices until smooth.
Add eggs and beat one at a time.
Pour mixture into tin over gingernut base.
Pour half the plum mixture into the cheese mixture and stir lightly with a fork to "marble" the plum mixture through the cheesecake mixture.
Preheat oven to 140C Fan Forced plus steam ( high humidity) .
Cook cheesecake for 50- 60 minutes or until just firm.
Remove from oven and run a wet knife around the edge of the tin so the cheesecake doesnt stick to the edges as it cools. If the cheesecake is stuck to the sides, as it cools the cheesecake is likely to split in the centre as it shrinks slightly.
Cool in fridge.
When ready to serve, pour remaining plum mixture on top of the cheesecake.