Glazed Plum Cheesecake Recipes

PLUM CHEESECAKE GALETTE

Steps:

• Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse meal mixed with pea-size bits of butter, 10 to 15 times. Add the egg mixture and pulse until the dough just starts to come together, about 10 times. Turn the dough out onto a piece of plastic wrap, using the plastic to help form it into a disk. Wrap tightly and refrigerate until chilled, at least 1 hour or up to overnight.
• Whisk together the cream cheese, sugar, vanilla, egg yolk and salt in a medium bowl until smooth. Cover with plastic wrap and chill in the refrigerator, about 45 minutes. Toss the plums, brown sugar, cornstarch and vanilla together in a medium bowl and set aside.
• Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F.
• Sprinkle the dough lightly with flour on both sides and roll out on a lightly floured surface into a 12-inch round that is about 1/8-inch thick. Transfer the dough to a piece of parchment and place on an inverted baking sheet.
• Spread the cream cheese mixture over the center of the dough, leaving a 2-inch border on all sides. Lay the plum slices overlapping in concentric circles to cover the cream cheese filling. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes.
• Slide the galette and parchment paper onto the preheated baking sheet and bake until crust is golden, about 40 minutes. Transfer the baking sheet to a wire rack to cool slightly before serving, about 30 minutes.

EASY FRUIT GLAZE

Steps:

• Mix cornstarch OR Ultra Gel and 3/4 c. fruit juice** in a separate small bowl, stir until dissolved.
• Mix sugar and 3/4 c. fruit juice together in a medium saucepan and bring to a boil.
• Add cornstarch/fruit juice mixture to boiling sugar/fruit juice, reduce heat and cook until mixture thickens and is turning clear, stirring constantly.
• Add corn syrup and cook for 1 minute.
• Cool fruit glaze slightly and then drizzle, lightly brush, or "paint" onto fruit.

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

MIRROR GLAZED DARK CHOCOLATE CHEESECAKE

Steps:

• Before you start:
• Make sure all the ingredients in room temperature. Line an 8-inch spring-form pan with parchment paper. Wrap the outside of the spring-form pan with layers of heavy duty aluminum foil. You must do this step, because you'll be placing the cheesecake in a water bath, so be sure you wrapped the pan perfectly. Preheat the oven to 350F (175C).
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• To make the crust:
• Using a food processor, pulse the oreo cookies (without the cream) into fine crumbs. Add in the melted butter and pulse until the mixture is well combined. Transfer the graham cracker mixture into the prepared baking pan, pressing down to level the crust. You can use the bottom of a drinking glass or measuring cup. Bake for 10 minutes. Remove from the oven and allow to cool while you make the filling. Don't turn the oven off.
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• To Make the Chocolate Cheesecake Filling:
• Melt the chocolate by using a microwave or set a double boiler. Stirring occasionally with heat proof silicon spatula. Set aside, and let it cool.
• In a medium bowl, by using a hand held mixer or stand mixer, beat the room temperature cream cheese until completely smooth, scrapping down the sides of the bowl as needed then mix in the sugars gradually.
• Add in the eggs and egg yolks one at a time, followed by heavy cream and mix until just combined.
• Mix in the sifted cocoa powder then fold in the cooled melted chocolate. Mix it well, but do not over mix.
• Pour all the mixture to the partially baked crust.
• Place the cheesecake pan in a large pan that is bigger than your cheesecake's pan, then fill the large pan with boiling water about 1.2 inch (3cm) up the sides of the spring-form pan.
• Bake the cheesecake in the water bath for 1hour and 10 minutes or until the center of the cake is set but still slightly jiggly.
• Allow the cheesecake to cool in the oven for 30 minutes (let the oven's door open several inches) then remove the cheesecake from the oven. Let it cool gradually in room temperature.
• After it cooled completely, wrap with plastic wrap and transfer the cheesecake to the refrigerator and chill for at least 4 hours before removing from the pan.
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• To Make the Mirror Glaze:
• In a medium saucepan over medium heat, combine water, sugar, heavy cream and cocoa powder and bring to simmer for about 15 minutes or until mixture slightly thickens.
• While you cook the cocoa powder, place 2 tablespoon cold water and sprinkle the gelatin on top and let it bloom for about 5 minutes.
• Remove chocolate mixture from the heat and whisk in gelatin mixture until everything well combined. Set the mixture over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.
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• Assembly:
• Remove your cheesecake from the spring-form pan, place it on a wire rack then pour the cooled glaze, and make sure the glaze covered your cheesecake nicely.

PLUM GLAZE FOR PORK

Steps:

• Heat the oil in a saucepan over medium heat. Add the garlic and green onions; cook and stir until green onions are wilted, about 3 minutes. Stir in the plum jam, chili sauce, grape juice, lime juice, and allspice. Bring mixture to a boil; reduce heat to medium-low, and simmer until sauce thickens, about 30 minutes.

GLAZED PLUM CHEESECAKE

Steps:

• Make crust
• Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Combine graham crackers, brown sugar, cinnamon and salt in processor. Process until fine crumbs form. Mix in melted butter. Transfer to prepared pan. Pat crumb mixture over bottom (not sides) of pan. Bake crust until set and golden, about 10 minutes. Transfer to rack while preparing filling.
• Make filling
• Reduce oven temperature to 300°F. Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar. Beat in eggs just until blended. Mix in sour cream, lemon peel and vanilla.
• Pour filling into crust-lined pan. Bake until sides of cheesecake puff slightly and center is just set, about 1 hour 15 minutes. Turn oven off. Leave cake in oven with door slightly open for 30 minutes.
• Transfer cake to rack. Run small knife between crust and pan. Cool cake completely in pan on rack, about 3 hours (cake may crack slightly as it cools). Cover and refrigerate cake overnight.
• Make plums
• Whisk orange juice, jelly, brown sugar and ginger in heavy large skillet over medium-high heat until jelly dissolves. Add plums. Bring mixture to boil. Reduce heat to medium-low. Cover and simmer gently until plums are just tender but still hold shape, about 3 minutes. Using slotted spoon, transfer plums to large plate and cool.
• Boil cooking liquid until thickened to syrup consistency, about 7 minutes. (Plums and syrup can be prepared 4 hours ahead. Cover separately and refrigerate.)
• Release pan sides from cheesecake. Arrange plums in concentric circles atop cheesecake, covering completely. Brush some syrup over plums. Cut cake into wedges. Serve with remaining syrup.