Glazed Plum Cheesecake Recipes

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PLUM CHEESECAKE GALETTE



Plum Cheesecake Galette image

This juicy galette is perfect for stone fruit season. Vanilla and brown sugar marry nicely with the plums and tangy cheesecake filling, and the final presentation makes a beautiful impression.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 14

1 1/4 cup all-purpose flour, plus more for rolling (see Cook's Note)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg beaten with 1 tablespoon cold water
8 ounces cream cheese, at room temperature
2 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract
1 large egg, separated
Pinch of kosher salt
2 ripe medium plums (about 12 ounces) halved, pitted and thinly sliced
1/3 cup lightly packed light brown sugar
2 teaspoons cornstarch
Coarse sugar, for sprinkling

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.

GLAZED STRAWBERRY CHEESECAKE



Glazed Strawberry Cheesecake image

This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.-Jan Decarlantonio, Centreville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 14

3/4 cup ground pecans
3/4 cup crushed vanilla wafers (about 25 wafers)
3 tablespoons unsalted butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-2/3 cups sugar, divided
3 teaspoons vanilla extract, divided
4 large eggs, lightly beaten
1 cup sour cream
GLAZE:
4 teaspoons cornstarch
1/3 cup orange liqueur
1 jar (10 ounces) seedless raspberry spreadable fruit
1 pound fresh strawberries, hulled and sliced

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.

Nutrition Facts : Calories 462 calories, Fat 30g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 253mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.

GOLDEN-GLAZED LEMON CHEESECAKE



Golden-Glazed Lemon Cheesecake image

One slice is never enough of this dreamy cheesecake. The rich filling and golden glaze tempt your taste buds with a delicate hint of lemon.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 18

2-1/2 cups graham cracker crumbs
1/4 cup sugar
2/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
3 large eggs, lightly beaten
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
GLAZE:
2 large eggs
1 cup sugar
1/4 cup lemon juice
2 tablespoons grated lemon zest
6 tablespoons butter, melted
1 to 2 drops yellow food coloring
Fresh raspberries

Steps:

  • Combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Place pan on a wire rack (leave oven on)., For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon zest and vanilla just until blended. Pour into crust. Return pan to baking sheet., Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Spread glaze over cheesecake; garnish with raspberries if desired. Refrigerate leftovers.

Nutrition Facts : Calories 357 calories, Fat 20g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 262mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

GLAZED PLUM CHEESECAKE



Glazed Plum Cheesecake image

Categories     Cake     Dairy     Fruit     Ginger     Dessert     Bake     Cream Cheese     Currant     Plum     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 19

For crust
11 whole graham crackers (5 1/2 ounces)
1/4 cup (packed) golden brown sugar
1/4 teaspoon ground cinnamon
Pinch of salt
5 tablespoons unsalted butter, melted
For filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1 tablespoon finely grated lemon peel
2 teaspoons vanilla extract
For plums
3/4 cup orange juice
1/2 cup red currant jelly
1/4 cup (packed) golden brown sugar
3 1/4-inch-thick slices fresh ginger
6 large ripe red-skinned plums, halved, pitted, cut into 1/2-inch-thick wedges

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.

PLUM GLAZE FOR PORK



Plum Glaze for Pork image

A great sweet, spicy glaze for pork roast or chicken. Any leftover can be served with the meat as a dip.

Provided by roger

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 47m

Yield 12

Number Of Ingredients 8

1 tablespoon cooking oil
3 cloves garlic, minced
¼ cup finely chopped green onions
1 (12 ounce) jar plum jam
½ cup chile sauce
¼ cup white grape juice
1 tablespoon fresh lime juice
½ teaspoon ground allspice

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.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 21.1 g, Fat 1.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 9.7 mg, Sugar 14.4 g

GLAZED PLUM CAKE



Glazed plum cake image

This glorious cake looks like something in a French pâtisserie, but is actually quite simple to make

Provided by Diana Henry

Categories     Afternoon tea, Buffet, Dessert, Treat

Time 1h30m

Yield Cuts into 12 slices

Number Of Ingredients 10

200g softened butter , plus extra for greasing
8 red or purple plums
140g golden caster sugar , plus 1 extra tbsp
3 eggs , lightly beaten
grated zest 1 large lemon
175g self-raising flour
6 tbsp milk
85g blanched almond , chopped (the pieces should be quite big)
6 heaped tbsp redcurrant or plum jelly
2 tbsp cassis (blackcurrant liqueur) or port

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter a 23cm springform tin, line base with greaseproof paper and butter the paper. Halve, stone and slice the plums.
  • Beat butter and sugar (minus the extra tbsp) until pale. Beat in eggs, then zest. With mixer on low, beat in flour and milk. Stir in almonds and spoon into the tin.
  • Lay the plum slices on top of the batter, overlapping them in circles. Sprinkle with the extra sugar and bake for 55 mins-1 hr. Let it cool in the tin for 15 mins.
  • Remove cake from tin and stand on a rack. In a small pan, melt the redcurrant jelly with cassis and 2 tbsp water until reduced to a syrupy glaze, about 5 mins.
  • Brush the melted jelly all over the cake. It will seem like a lot, but a thick glaze looks good. Leave to set before serving (best eaten within 2 days).

Nutrition Facts : Calories 338 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.52 milligram of sodium

GLAZED PLUM BUNDT CAKE



Glazed Plum Bundt Cake image

Make and share this Glazed Plum Bundt Cake recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 15

2 cups sugar
1 cup vegetable oil (canola is recommended)
4 tablespoons unsalted butter, softened
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 egg yolks
4 egg whites
1 tablespoon vanilla
1/4 cup buttermilk
3 cups plums, pitted and chopped
1 cup walnuts, coarsely chopped
1/2 cup brown sugar
2 tablespoons milk

Steps:

  • Preheat oven to 350°F.
  • Spray a 12 cup Bundt pan with cooking spray. Lightly dust pan with flour.
  • In a large mixing bowl, cream the sugar, 1/2 cup oil, and butter until fluffy. Add dry ingredients and mix until blended.
  • Add egg yolks, vanilla, and buttermilk. Blend well. Whip egg whites until they hold a soft peak. Fold in egg whites.
  • Carefully stir in plums and walnuts; pour the batter in the pan and bake for 50 minutes, or until a toothpick inserted in center of cake comes out clean.
  • While the cake is baking, heat the remaining 1/2 cup oil and brown sugar in a saucepan until hot. Add the milk, stir and set aside.
  • Cool the cake in pan, then invert it onto a plate, and spoon the glaze over the top. Enjoy!

Nutrition Facts : Calories 288.1, Fat 14.8, SaturatedFat 2.9, Cholesterol 21.1, Sodium 164.9, Carbohydrate 36.6, Fiber 1.1, Sugar 23.5, Protein 3.5

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