Please wait, the site is loading...

Sugar Plum cheesecake


Serves: 12
timePrep time: 1 hr
timeTotal time:
Sugar Plum cheesecake
Recipe photograph by Maja Smend

Sugar Plum cheesecake

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!

Serves: 12
timePrep time: 1 hr
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
561Kcal
Fat
40gr
Saturates
25gr
Carbs
46gr
Sugars
37gr
Fibre
1gr
Protein
5gr
Salt
0.7gr

Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes
Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes

Ingredients

For the base
  • 300g Taste the Difference Belgian dark-chocolate coated stem ginger cookies, crushed
  • 2 pieces of stem ginger, finely chopped
  • 50g butter, melted
For the filling
  • 500g ripe red plums, quartered and stoned
  • 4 tbsp caster sugar
  • 2 tbsp raspberry or cherry cordial or liqueur
  • 3 sheets platinum grade leaf gelatine
  • 2 x 280g tubs full-fat soft cheese (we used Philadelphia)
  • 300ml double cream
For the glaze
  • 3 leaves platinum grade gelatine
  • 125g caster sugar
  • 50ml raspberry or cherry cordial or liqueur
  • 150ml double cream
  • 1 x tube pink food colouring (we used gel food colour)
To decorate
  • 1 x tub white shimmer pearls
  • 75g white chocolate, chopped

Step by step

Get ahead

Make the cheesecake completely the day before and chill.

  1. Line the base and sides of a 20cm springform cake tin. Mix the crushed biscuits with the stem ginger and butter, then press firmly into the base of the tin. Chill for 15 minutes.
  2. For the filling, put the plums in a large pan with the caster sugar, 4 tablespoons of water and the cordial or liqueur. Cover and cook for 10 minutes until soft. Meanwhile, soften the gelatine in a bowl of cold water for 5 minutes. Press the plums through a sieve into a measuring jug to remove the skins. Top this juice up to 300ml with water, if needed. Pour 200ml into a pan and reheat gently. Squeeze out the gelatine, add to the pan and stir until melted. Pour into a bowl to cool, and set aside the remaining juice for the glaze.
  3. 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.

  4. Pour the mixture onto the biscuit base and smooth the top. Cover and chill for at least 4 hours to set.

  5. 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.

  6. 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.

  7. Carefully unmould the cheesecake, discard the baking paper, and put it on a wire rack set over a baking tray. Run a hot palette knife over the top to smooth the surface, then pour over two-thirds of the cooled glaze. Chill for 10 minutes, then scrape any excess glaze from the tray back into the bowl. Warm the glaze if it has set at all, then apply a second coating to the cheesecake. Chill again for at least 1 hour, or until ready to serve.
  8. To make our chocolate snowflake decoration, melt 75g chopped white chocolate. Cool for 10 minutes or until slightly thickened then transfer to a piping bag. Draw a 20cm circle on a sheet of baking paper laid on a tray and pipe a large snowflake design within the circle. The design shouldn’t be too fine, or it will be very fragile to lift once set. Put in the fridge for 15 minutes or until firmly set. Just before serving, carefully lift the snowflake off the paper onto the cheesecake and add the sugar pearls. Use our snowflake template to make your decoration.  

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years