(UPDATED RECIPE) For this Thanksgiving I’m giving an update to my first ever cheesecake recipe; a cheesecake topped with salted caramel plums. Instead of a full deep cheesecake, I made my cheesecake tart, which only needs half of the ingredients for the cheesecake batter and bakes in half of the time of my regular full sized cheesecake. It also calls for a deep dish with hot water placed in the oven instead of a full bain-marie. If you prefer a bigger cheesecake you can make my full cheesecake recipe and top it up with these plums. My only suggestion will be to double the amount of caramel sauce. It’s such a lovely sweet dessert for Thanksgiving!
A tale of a sugar plums dessert
Did you know that sugar plums are not actual plums with sugar but hardened sugar shaped and colored after real plums?!
I didn’t know that.
When I was creating the recipes for this year’s Thanksgiving menu, I decided with joyful conviction that I wanted something that involved sugared plums, or plums covered in caramelized sugar. They have my favorite color of the fall season after all, which will always be burgundy. It evokes in me a romantic feel of the mood around it; quiet, shadowy and ethereally beautiful.A mood my mind always loves to have.
I decided that Sugared Plums would have to be part of the tittle.The dessert was developed around the tittle. It was that important. I’m almost certain I gained a couple of pounds while thinking about all the possibilities. Galettes are more of a snack for me, pies could sometimes be too sweet and a cake is kind of a heavy dessert after a meal of that proportions. That’s why I though of a cheesecake. Traditional and simple, it is the perfect ending for a fulfilling meal.
Instead of using canned, sugary and syrupy fruit topping, I wanted to give the stellar role to some beautiful plums covered with sweet caramelized sugar. The Sugar Plums Cheesecake was born, just to find out the truth about the main character of it.About how it started as a sugary confection in the 1600s. It was dried fruits covered with crystallized sugar and spices, thus it could take several days to make and was considered a luxury product back then. Sad reality check!But the damage was already done. The title was too pretty to change it because of a little misunderstanding between the history of food and me.Still, I think I deserve the right to call it that way because at the end, my “sugar plums” are way more accurate than the original “sugar plums”, so that's the end of it...
Now, let me walk you through the process of making this salted caramel plums cheesecake tart:
How to make this Salted Caramel Plums Cheesecake Tart
Start by taking out the cream cheese boxes out of the fridge. Very soft cream cheese is key for a very creamy texture. If you are in a hurry, soften the cheese in the microwave for 15 seconds in medium power. Repeat only if necessary. You don’t want warm or greasy cream cheese
Then make the classic graham cracker crust. So easy to make and always a winner!
While the crust is baking, prepare your cheesecake mixture (you’ll probably need to take the crust out before you finish up the cheesecake mixture). Remember that cheesecakes are custards, so it’s important to not incorporate too much air to the mixture. The combination of using the whisk tool in a slow speed and for not too long is the secret in achieving a light yet super creamy cheesecake texture.
Since the cheesecake layer is thinner than my regular cheesecake and I was using a tart pan with a removable bottom, I didn’t use a Bain Marie. Instead I just placed an oven proof dish in with water in the bottom rack of the oven to produce steam. And my friends, this steam is also key for a cheesecake with a very creamy and silky texture. Just place it in the oven when you take out the crust. The minutes for you to finish up your cheesecake mixture and transfer it to the oven should be enough to make the water hot.
Bake at 425° for 5 minutes, then drop the temperature to 275° and bake for 25 minutes. Cheesecake should be looking dry and set around and a bit jiggly and glossy and the center. Let it cool before placing in the fridge to chill.
You can make the plums when you are about to serve the cheesecake. You will only need 10 minutes to cut the plums and make the sauce. Let them cool down to serve.
Chill for about 6 hours, ideally overnight. Serve chilled.
If you are looking for a last minute dessert that’s still impressive, I think this is it for you! Happy baking!
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Details
Yield:
a 9” fluted tart pan
Total time:
45 minutes to an hour, plus 6 to 8 hours of chilling time in the fridge.
Active Time:
5 minutes for making the crust, 10 minutes for making the cheesecake mixture and 10 minutes for making the lemon curd.
Baking time:
30 minutes
Equipment:
9” flute tart with removable pan or any round oven dish (you’ll have to serve it directly from it), stand or handheld electric mixer, large skillet and glass bowl.
Steps:
To make the crust:
Preheat oven to 350°.
In a small saucepan place the 10 tablespoons of butter and heat in medium to low heat. Retire from heat right after the butter has melted.
Break the crackers in pieces while you throw them in the bowl. Add the 3 tablespoons of sugar and the zest of one lemon and run the processor until the cookies are mostly grounded. With the processor running pour the butter through the food processor lid opening, until the crumbs look hydrated, about 10 to 15 seconds. Stop the processor and pull down any crumbs crawling up the walls of the bowl if necessary and pulse a few seconds more.
Transfer crumbs to tart pan. Press onto the bottom and up to the sides, until the crumbs are evenly distributed and you have reached the top edges of the pan with them. You may use a small flat bottom measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 5 to 6 minutes. Take it out of the oven to let it cool down.
Increase oven temperature to 425° and place a square or rectangular oven dish with hot water in the bottom rack of your oven.
To make the cheesecake filling:
While the crust is baking, make the cheesecake mixture. Either in the bowl of a stand up mixer and using the whisk attachment or in a large bowl using an electric hand mixer with the beaters attached, beat in medium speed the cream cheese for 2 minutes. Add the ¾ cup of sugar and mix for 1 minute, making sure there is no sugar on the bottom of the bowl. Decrease speed to low and add the 2 eggs and 1 egg yolk, one at a time. Add the 2 tablespoons of flour, the tablespoon of lemon juice and the ½ teaspoon of vanilla extract, waiting a few seconds before each addition to allow each ingredient to incorporate. Scrap the wall and bottom of the bowl between additions.Mix about 30 seconds to one minute, until mixture looks hom*ogeneous and there are no big lumps of cream cheese.
Pour mixture over crust. When the oven is already in 425°, place cheesecake and bake for 5 minutes and then drop oven temperature to 275°. Bake for about 25 minutes, until the cheesecake looks set and dry around the edges but still a bit jiggly and shiny in the center. Retire from oven and let it cool down until it has lost the steam.
To make the salted caramel plums:
Cut plums in thin wedges, about ⅛” each.
In a large skillet melt the tablespoon of butter. Add the 3 tablespoons of sugar, the tablespoon of lemon juice and the half tablespoon of water. Sugar will start to dissolve and melt. Shake pan to distribute all the content but do not stir. Remove from heat as soon as it start to turn into a deep yellow color. Add the plums are carefully mix them up with the caramel. Return skillet to burner and cook them in medium heat 2 to 3 minutes for slightly firm plums, 3 to 4 for softer ones but not mushy. Retire from heat and mix in the pinch of sea salt. Let then cool dow a bit before arranging over the cheesecake. You may arrange them in a fan like patter or arrange them liberally.
cheesecake recipes, sweet eats
Dev Amadeo
fall, thanksgiving, cream cheese, make ahead desserts
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