Plum & Rose Chocolate Cheesecake Bake
Dom has put a jinx on me. He left a comment about finding my misreading of recipes rather endearing. The cheek of it! Mostly, I choose not to follow the recipe. But ever since he said that, I have indeed misread them and today was no exception! The friends we visited last weekend (who munched through my chocolate courgette cake), gave us a bag of Victoria plums from their holiday let garden – mmmmmm. I wanted to make something a little more interesting than CTs suggestion of a crumble – not that I have anything against crumble. I was looking for a way to get both rose and chocolate into it as a Plan B for We Should Cocoa, just in case Plan A didn’t happen. This Plum Traybake from Waitrose sounded interesting, especially as we had some of CTs homemade kefir cheese that needed using up. All I needed to do, was to substitute the vanilla for rose and make the cheesecake a chocolate one. However, as it turned out, I didn’t do it quite as I’d meant to:
- Stoned and chopped 400g of Victoria plums.
- Melted 125g 46% milk chocolate in a bowl over hot water an left to cool.
- Mixed 200g kefir cheese until smooth.
- Beat in the melted chocolate and set aside.
- Creamed 175g unsalted butter with 200g cardamom sugar.
- Beat in 4 eggs one by one.
- Sifted in 200g flour (1/2 spelt, 1/2 white) and 1 tsp baking powder.
- Stirred in 1 tbsp rose water.
- Spooned half of the cake batter into a 9″sq cake mould. This proved to be rather difficult as there wasn’t a huge amount of batter.
- Spread the cheese mixture over the cake batter, then scattered half of the chopped plums on top.
- Spread the remaining half of the cake batter over the top and scattered the remaining plums over this.
- Baked at 180C for 35 mins.
- Left to cool then cut into 16 squares.
It wasn’t until I’d made the cake and re-read the original recipe, that I realised I was meant to put one of the eggs in the cheesecake – oops! Despite, the mishap with eggs, the result was truly scrumptious. It started with a lovely fruity hit, both sweet and tangy, then came the unctuous creamy chocolatey bit. The rose was very subtle, but left it’s mark in the mouth long after the cake had disappeared – in a nice way.