As part of our Community Problem Solving project, we are going to be posting recipes using Indigenous ingredients to help promote their use as they are more sustainable for our land.
Prep time: 20 minutes
Cook time: 60-70 minutes
Serves: 6
185g sweet biscuits
100g butter
1 tablespoon lemon juice
500g cream cheese
125g castor sugar
3 eggs
100g flour
125ml low fat cream
100g Illawarra Plum Sauce
1. In a food processor pulse the sweet biscuits to crumbs; add melted butter to form the crumb crust.
2. In individual ceramic dishes, form the base and edges and set in the fridge for an hour.
3. Combine Illawarra plums and lemon juice; and set aside.
4.Combine the cream cheese and sugar together in the blender, until light and fluffy.
5. Add the eggs to the mixture, one at a time then add in the flour and cream.
6. Spoon in Illawarra plum sauce and transfer to the prepared crumb cases.
7. Bake in at 160°C for 60-70 minutes.
8. Remove and allow to cool; refrigerate when cool.
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