Desserts using Musoffa Honey
Jamie Oliver's cotton cheesecake with honey plums
"The light texture of this Japanese-inspired cheesecake pairs perfectly with sticky, sweet plums," says Jamie.
- 250g cream cheese, at room temperature
- 6 eggs, separated
- 100ml milk
- 60g unsalted butter, melted
- 1 tsp vanilla extract
- 1 tbs lemon juice
- 140g caster sugar
- 60g plain flour
- 1 tbs cornflour
- 1/4 tsp cream of tartar
- Icing sugar, to dust
- 400g plums, halved, seeds removed
- 100g honey
Preheat the oven to 200°C. Fill a roasting pan with hot water and place on the bottom shelf of oven to create steam. Grease and line base and sides of a 20cm springform cake pan with baking paper.
Whisk cream cheese to loosen, add egg yolks and whisk until smooth. Add milk, butter, vanilla, lemon juice and half the sugar, and whisk to combine. Add flours, and a pinch of salt and whisk to combine.
In a separate bowl, whisk the eggwhites to soft peaks. Add cream of tartar and remaining 70g caster sugar, 1 tbs at a time, whisking until glossy. Fold into the cream cheese batter, in three batches, then pour into pan. Bake cheesecake on the shelf above the water for 15 minutes or until puffed and golden on top. Reduce oven to 170°C and cook for a further 30 minutes or until cooked through with a slight wobble in the centre. Turn off oven and leave cheesecake to cool with the door ajar.
For honey plums, place all ingredients in a pan over medium heat. Cook for 8 minutes or until just soft. Allow to cool, then remove plums with a slotted spoon and discard skins. Return to syrup.
To serve, dust cheesecake with icing sugar and spoon over the cooled plums.