Stone fruit has just about done its dash for the year, so I’m putting it to good use before it’s gone. While I’m very mindful about sugar intake, there are some exceptions and today’s recipes are worth making an exception for. It’s not like you eat a whole jar of jam at once. I just couldn’t resist making the most of the gorgeous plums currently in season and making some jam. I’ve decreased the amount of sugar slightly in this jam recipe; the mixture is not quite as thick in consistency.
Plum and cinnamon jam
I thought, why not go all out and turn a classic New York cheesecake on its head by adding burrata to the cheesecake mix and then topping it with the plum jam.
I’m adding Burrata to the cheesecake to give it a little bit of magic. Burrata is a creamy, fresh cheese that is made up of a Mozzarella pouch, rather than a ball, filled with a delicate creamy-mousse. It can be purchased at most supermarkets and specialty food stores. If all else fails, use a 125 gram ball of fresh mozzarella.
If you’ve got time, when the cheesecake is cooked, turn off the oven and leave it in there until it’s completely cool. This will prevent the cake from sinking in the middle and cracking.
Plum and burrata cheesecake
