Baked Plum Cheesecake

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 For the cream cheese: Boil 1 1/2 litres of full fat milk and add 1/2 cup of heavy cream(malai) to it. Once it comes to a boil, bring the flame to medium level and add the juice of 1 big lime to curdle it. After that when a cottage cheese like consistency is obtained and the water has become translucent, strain it using a muslin cloth and cool it down. 

Till then, take 150 gms of digestive biscuits, crush them and then blend them into a fine powder using an electric grinder. Combine it with 1/2 cup melted butter and spread the mixture in a cheesecake mould(6-7 inch) and bake it at 180 degrees celsius for 8-10 mins.


While the base is getting baked, take the cream cheese, add 1/4 cup curd/yogurt, 1/2 cup cream, 3/4 cup powdered sugar and 1 tsp vanilla essence to it and whisk them all together into a fine and smooth mixture using an electric beater but make sure not to overmix. Pour the mixture over the baked biscuit base and wrap the sides and base of the tin with foil. Place it on a baking tray and fill the tray with a little water so as to form steam. Bake it at 170 degrees celsius for 45 mins.

For the plum sauce: Take 400 gms of chopped sweet plums in a pan and add 1 cup of granulated sugar to it. Keep stirring and cook on medium flame for 10-15 mins until the texture becomes thick and turns to a jam like consistency. 

Keep the plum sauce in the fridge overnight; once the cheesecake is baked, cool it down and refrigerate overnight. Demould the cheesecake the next morning after it has properly set and pour the plum sauce over it. 



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