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Plum and orange crumble cheesecake
Serves: 10
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Plum and orange crumble cheesecake
Serves: 10
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
840Kcal
Fat
63gr
Saturates
38gr
Carbs
67gr
Sugars
52gr
Fibre
2gr
Protein
7gr
Salt
1gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 200g golden caster sugar
- 800g regular or light cream cheese
- 1 heaped tbsp cornflour
- 1 tsp vanilla extract
- zest of 2 large oranges
- 300ml double cream
- 3 large eggs, lightly beaten
For the crumble top:
- 150g plain flour
- 150g golden caster sugar
- 75g butter
For the plums:
- 8 plums
- 100g golden caster sugar
- juice of 1 large orange
Step by step
Get ahead
Make the cheesecake and cook the plums a day ahead.
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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.
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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.
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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.
TipIf 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.
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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.
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Transfer the cheesecake to a serving plate. Serve topped with the plums and drizzled with the syrupy juices.