Recipe Overview
A creamy white chocolate cheesecake layered with a vibrant PurQ Plum Nectar topping. Perfect for entertaining or an afternoon treat.
Ingredients
Base
- 250 g Scotch Finger biscuits
- 150 g butter, melted
Filling
- 3 tbsp boiling water
- 1½ tsp gelatine powder
- 375 g cream cheese, at room temperature
- ¼ cup caster sugar
- 300 ml thickened cream
- ½ tsp vanilla bean paste
- 200 g white cooking chocolate, melted
Topping
- 1 bottle PurQ Plum Nectar (available from 2026)
- 3 tbsp boiling water
- 1½ tsp gelatine powder
Method
- Line a 20 x 30 cm slice pan with non-stick baking paper, allowing sides to overhang.
- In a food processor, combine biscuits and melted butter until mixture resembles fine crumbs. Press firmly into the base of the prepared pan and refrigerate to chill.
- Place boiling water in a small microwave-safe dish. Sprinkle over gelatine, stir, then microwave for 30 seconds. Stir again until dissolved, then set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add cream, vanilla, and melted chocolate, and beat until combined. Add gelatine mixture and beat briefly. Spread filling over the chilled base and smooth the top.
- For the topping, repeat the gelatine process with boiling water and gelatine. Allow to cool slightly. Add PurQ Plum Nectar and blend until smooth. Pour over cheesecake filling and refrigerate for at least 3 hours until set.
- Slice into squares and serve.
Why it works
The creamy white chocolate filling pairs beautifully with the fruity brightness of PurQ Plum Nectar, while the biscuit base adds satisfying crunch.
Tip
For a lighter version, swap Scotch Fingers for oat biscuits and serve with fresh seasonal fruit.