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Inspired by The Nutcracker’s Sugar Plum Fairy, this rich and creamy dessert with a show-stopping mirror glaze is easier to make than it looks!
Make the cheesecake completely the day before and chill.
With an electric hand mixer, whisk the soft cheese until smooth, then mix in the cream until the mixture has the consistency of softly whipped cream. Whisk in the cooled gelatine-plum mixture.
Pour the mixture onto the biscuit base and smooth the top. Cover and chill for at least 4 hours to set.
To make the glaze, soften the gelatine leaves in cold water as before. Put the caster sugar, 100ml reserved plum juice and the cordial or liqueur in a pan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 2 minutes to reduce slightly. Stir in the cream, remove from the heat, add the squeezed out gelatine and stir until melted.
Add enough food colouring to tint it pale pink, mixing it in well. Strain through a fine sieve into a large bowl (to remove any plum fibres) and set aside to cool for 15-20 minutes at room temperature, stirring from time to time to stop it from developing a skin. You want the glaze to be cool enough that it won’t melt the cheesecake, but not so cold that it has started to set – the consistency of double cream is perfect.
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