Prune Cheesecake with Prune Sauce
[By Chef Ocit]
This Prune Cheesecake with Prune Sauce combines creamy, velvety cheese with the natural sweetness of Sunsweet Prunes. The rich prune sauce topping adds both flavor and elegance, making each bite indulgent and satisfying. Perfect as a special dessert to share with family or a beautiful modern treat to sell.
Ingredients
Tart Shell:
- 200–300 g biscuits | crushed
- 100 g butter | melted
Prune Cheese Filling:
- 600 g cream cheese | can substitute with cheese spread
- 200 g Sunsweet Prunes
- Zest of 3 lemons
- 120 g sugar
- 300 ml whipped cream | can substitute with milk
- 1/3 tsp salt
- 1 tsp vanilla essence
- Extra Sunsweet Prunes for garnish
Prune Sauce/Jam:
- 200 g Sunsweet Prunes
- 150–200 g sugar
- 4 cloves
- 1 cinnamon stick (5 cm)
- A pinch of salt
Instructions
How to Make the Tart Shell:
- Melt butter over low heat.
- Crush biscuits until fine.
- Pour melted butter over the crushed biscuits and mix well.
- Press the biscuit mixture evenly into a baking pan.
How to Make the Prune Cheese Filling:
- Combine all ingredients (except Prunes) in a mixing bowl.
- Mix until smooth and well combined.
- Add Sunsweet Prunes and stir until evenly distributed.
- Pour the filling onto the prepared biscuit base.
- Chill for about 2 hours until the cheesecake is firm.
How to Make the Prune Sauce:
- Chop the Sunsweet Prunes into small pieces.
- Combine all ingredients in a saucepan with a little water.
- Cook over low heat, stirring until the mixture thickens into a jam-like texture.
- Pour the prune sauce over the chilled cheesecake before serving.
