Prep
2-3 hrs, plus overnight standingBake
0-5 minsServes
10-12Difficulty
Hard
About
Silky and supple, this no-bake cheesecake makes use of a glut of any ripe stone fruit. Laced with crisp sake, it is the perfect foil for the charismatic taste of pure golden syrup, wrapped in an unctuous blanket of cheesecake filling. Make this for friends and family but always keep a wedge aside for yourself.
Begin with the base, mix all the ingredients together until homogenous then press down into a 20cm lined springform tin. Place in the fridge to set.
For the filling, soak the gelatine leaves in iced water and set aside.
Whisk the cream cheese until smooth then add the syrup, whisk again. Whip the cream to soft peaks.
Warm the sake and lemon juice gently in a small pan.
Squeeze out the gelatine and add to the warm sake, stir until dissolved.
Add the gelatine mixture in a thin stream to the cream cheese whilst whisking constantly.
Finally, Fold the cream through the cheese mixture, taking care to keep it a light and aerated as possible.
Spoon the filling onto the chilled base and set in the fridge for 4 hours (or overnight) to set.
When set, remove the cheesecake from the tin and lay on a serving plate. Arrange the plum slices and blackberries on top and drizzle with Lyle’s Golden Syrup. Sprinkle with a little sea salt and serve.
Ingredients – 4 items
1
For the base
Ginger biscuits
Butter
Melted
Salt
Toasted Sesame seeds, to top
For the filling
Gelatine leaves
Cream cheese
Full fat
Whipping cream
Lyle’s Golden Syrup
Sake
Lemon juice
For the topping
Plums
Fresh, sliced
Blackberries
Fresh
Lyle’s Golden Syrup
Sea Salt Flakes
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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