Baked vanilla cheesecake with poached spiced plums >>
For the base:
300g hobnob biscuits
100g butter melted
For the filling:
250g tub mascarpone
600g soft cheese
2 eggs, plus 2 yolks
4tbsp plain flour
175g caster sugar
2 tsp vanilla extract
For the poached plums:
200g caster sugar
Vanilla pod split and seeds scraped
Heat the oven to 180C. Line the bottom of a 26cm springform tin with greaseproof paper.
Put the hobnobs and melted butter into a food processor and blitz into fine crumbs. Press into the tin and chill.
Place all the other into a mixer and whisk until combined. Pour into the tin and bake for 35-40 minutes until the cheesecake is firm around the edges but still has plenty of wobble in the middle. It may seem loose but it will firm up as it cools.
To prepare the plums: wash and cut them into quarters then remove the stones. Tip the sugar into a pan with 225ml water, the cinnamon, star anise and vanilla. Gently heat until the sugar dissolves.
Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins – depending on the ripeness – until the plums are soft.