Davidson plum cheesecake recipe

The Tart Embrace: A Davidson Plum Cheesecake Revelation

Australia’s native bounty is a treasure trove for adventurous cooks, and among its most intriguing gems are the Davidson Plums. These small, dark purple fruits, with their distinctly tart and almost wine-like flavor, offer a unique culinary experience. While often found in jams, sauces, and liqueurs, their vibrant tang finds a surprisingly perfect partner in the rich, creamy embrace of a cheesecake. Forget the cloying sweetness of some desserts; a Davidson Plum Cheesecake is a sophisticated symphony of sweet and tart, a dessert that lingers on the palate and sparks conversation.

This recipe is an ode to the Davidson Plum, celebrating its bold character while balancing it with the comforting familiarity of a classic cheesecake. We’ll delve into why this particular fruit is so special, explore the nuances of creating a cheesecake that showcases its flavor, and provide you with a comprehensive guide to crafting your own Davidson Plum Cheesecake masterpiece.

The Allure of the Davidson Plum

Native to the rainforests of Queensland and New South Wales, the Davidson Plum (Davidsonia jerseyana and Davidsonia pruriens) is a fruit that demands attention. Its deep, almost black skin encases a flesh that ranges from ruby red to deep purple, studded with small, edible seeds. The flavor profile is where the magic truly lies: intensely tart, with notes of cherry, plum, and a hint of something wild and earthy. It’s a flavor that awakens the taste buds, a stark contrast to the typically mild sweetness of many Western desserts.

Historically, Indigenous Australians have utilized the Davidson Plum for its medicinal properties and as a food source. In contemporary cuisine, it’s gaining recognition for its versatility. The tartness makes it an excellent counterpoint to rich and fatty ingredients, a principle that underpins many successful dessert pairings. Think of cranberry sauce with turkey, or lemon tart with meringue – the tart element cuts through richness and adds complexity. The Davidson Plum does this with an Australian flair, offering a taste of the ancient rainforest in every bite.

Why Cheesecake? The Perfect Canvas for Tartness

Cheesecake, in its purest form, is a study in creamy indulgence. The smooth, dense texture and subtly sweet, milky flavor provide an ideal base for a variety of toppings and inclusions. It’s a dessert that can be both comforting and elegant, a blank canvas waiting to be adorned.

The inherent richness of a cheesecake benefits immensely from a sharp, acidic component. The tartness of the Davidson Plum is not merely an addition; it’s a crucial element that elevates the entire dessert. It prevents the cheesecake from becoming cloying or one-dimensional. Instead, the tartness of the plum cuts through the richness of the cream cheese, creating a beautifully balanced flavor profile. Each bite offers a delightful push and pull: the creamy sweetness of the cheesecake followed by the bright, zesty burst of the Davidson Plum.

Crafting Your Davidson Plum Cheesecake: A Culinary Journey

Creating a truly exceptional Davidson Plum Cheesecake involves a few key considerations. The goal is to highlight the plum’s unique flavor without overwhelming it or being overwhelmed by it.

The Crust: A Foundation of Flavor and Texture

A good cheesecake starts with a solid crust. For a Davidson Plum Cheesecake, we want a crust that complements the fruit’s tang and the creamy filling. A classic graham cracker crust is a reliable choice, offering a subtly sweet and crumbly texture. However, for an extra layer of flavor that hints at the Australian origin, consider incorporating crushed digestive biscuits or even a few crushed macadamia nuts. The nutty undertones of macadamias can beautifully echo the subtle earthiness of the Davidson Plum. Whichever you choose, ensure it’s pressed firmly into the pan to prevent crumbling.

The Filling: The Heart of Creaminess

The cheesecake filling is where the magic truly happens. High-quality cream cheese is paramount. Ensure it’s at room temperature to avoid lumps. Eggs are crucial for binding and richness, but be careful not to overmix them, as this can introduce too much air, leading to cracks. A touch of sour cream or Greek yogurt can add a subtle tang and extra creaminess, further enhancing the balance with the Davidson Plum. Vanilla extract is a classic pairing, but a hint of lemon zest can also brighten the overall flavor profile and complement the plum.

The Davidson Plum Element: Infusion and Swirls

There are several ways to incorporate the Davidson Plum into your cheesecake:

• Davidson Plum Compote/Sauce: This is perhaps the most versatile method. A simple compote made by simmering Davidson Plums with a little sugar and water until softened and slightly thickened creates a vibrant, intensely flavored topping or swirl. The amount of sugar can be adjusted based on the tartness of your plums and your personal preference.
• Davidson Plum Puree: For a more integrated flavor, a smooth Davidson Plum puree can be gently folded into the cheesecake batter. This will impart a subtle color and a more consistent tartness throughout the filling. Be mindful not to overmix, as this can affect the texture.
• Davidson Plum Swirls: The most visually striking approach is to create swirls. Prepare a Davidson Plum compote or sauce and dollop it onto the partially baked cheesecake batter. Then, using a skewer or knife, gently swirl the compote into the batter, creating beautiful marbled patterns.

Baking Techniques: Patience and Precision

Cheesecake is notorious for its finicky nature. To achieve a perfectly smooth and crack-free dessert, consider these techniques:

• Water Bath (Bain-Marie): This is essential. Wrapping your springform pan in heavy-duty aluminum foil and placing it in a larger baking pan filled with hot water helps to create a humid environment. This gentle, even heat prevents the edges from overbaking while the center cooks through, minimizing the risk of cracking.
• Low and Slow Baking: Cheesecake benefits from a moderate oven temperature. High heat can cause the filling to puff up and then collapse, leading to cracks.
• Gradual Cooling: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour. This slow cooling process prevents drastic temperature changes that can cause cracking. Then, let it cool completely on a wire rack before refrigerating.

Serving Your Davidson Plum Cheesecake

The beauty of a Davidson Plum Cheesecake lies in its inherent flavor. It’s a dessert that doesn’t need much adornment. A simple dusting of powdered sugar or a few fresh mint leaves can be elegant. However, if you want to further accentuate the plum flavor, a dollop of lightly sweetened whipped cream or a small spoonful of Davidson Plum jam on the side can be a delightful addition.

The Experience: A Taste of the Wild

A slice of Davidson Plum Cheesecake is more than just dessert; it’s an experience. It’s a journey to the Australian rainforest, a testament to the power of native ingredients, and a celebration of flavor complexity. The initial creamy sweetness gives way to a vibrant, tangy punch that dances on the tongue. It’s a sophisticated dessert that will impress your guests and leave them wondering about the unique fruit that made it so special.

So, embrace the tart embrace of the Davidson Plum. Let its wild spirit infuse your kitchen and delight your senses. This cheesecake is a reminder that sometimes, the most extraordinary flavors are found in the most unexpected places.

Davidson Plum Cheesecake Recipe: A Detailed Guide

This recipe aims to create a balanced and visually appealing Davidson Plum Cheesecake, showcasing the unique tartness of this Australian native fruit.

Yields: 10-12 servings
Prep time: 30 minutes
Cook time: 1 hour 15 minutes – 1 hour 30 minutes
Chill time: Minimum 6 hours, preferably overnight

Ingredients:

For the Crust:

• 200g digestive biscuits or graham crackers, finely crushed
• 75g unsalted butter, melted
• 1 tablespoon granulated sugar (optional, depending on biscuit sweetness)

For the Davidson Plum Swirl/Compote:

• 300g fresh or frozen Davidson Plums, stemmed and halved (if large)
• 50-100g granulated sugar (adjust to taste and plum tartness)
• 1 tablespoon water
• 1 teaspoon lemon juice (optional, to enhance tartness)

For the Cheesecake Filling:

• 900g full-fat cream cheese, softened at room temperature
• 200g granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 120g sour cream or full-fat Greek yogurt, at room temperature

Equipment:

• 23cm (9-inch) springform pan
• Large roasting pan (for water bath)
• Heavy-duty aluminum foil
• Electric mixer (stand mixer or hand mixer)
• Saucepan
• Whisk
• Spatula
• Measuring cups and spoons

Instructions:

1. Prepare the Crust:

• Preheat your oven to 160°C (325°F).
• In a medium bowl, combine the crushed biscuits, melted butter, and optional sugar. Mix until the crumbs are evenly moistened and resemble wet sand.
• Press the mixture firmly and evenly into the bottom and about 2cm up the sides of the 23cm springform pan. Use the bottom of a glass or a measuring cup to ensure a compact base.
• Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool completely on a wire rack while you prepare the filling.

2. Make the Davidson Plum Swirl/Compote:

• In a medium saucepan, combine the Davidson Plums, 50g of the granulated sugar, water, and optional lemon juice.
• Cook over medium heat, stirring occasionally, until the plums soften and release their juices. This should take about 10-15 minutes.
• If you prefer a smoother compote, you can lightly mash some of the plums with a fork or use an immersion blender (be careful, it will be hot).
• Taste and add more sugar if needed, up to 100g, to achieve your desired level of sweetness. The goal is a vibrant, tart flavor that balances the cheesecake.
• Remove from heat and let it cool completely. It will thicken as it cools.

3. Prepare the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese with the electric mixer on medium speed until it is smooth and creamy, with no lumps.
• Gradually add the 200g granulated sugar and the 1 tablespoon of flour, beating until just combined. Scrape down the sides of the bowl as needed.
• Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix once the eggs are added, as this can introduce too much air and lead to cracking.
• Stir in the vanilla extract and sour cream (or Greek yogurt) until the mixture is smooth and homogenous.

4. Assemble and Bake the Cheesecake:

• Prepare the Water Bath: Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in.
• Pour about half of the cheesecake filling into the cooled crust.
• Dollop about half of the cooled Davidson Plum compote over the filling.
• Gently pour the remaining cheesecake filling over the plum dollops.
• Dollop the remaining Davidson Plum compote on top of the cheesecake filling.
• Using a skewer or a thin knife, gently swirl the plum compote into the cheesecake batter, creating marbled patterns. Be careful not to swirl too deep, as you don’t want to disturb the crust.
• Place the foil-wrapped springform pan into the large roasting pan.
• Carefully pour hot water into the roasting pan, ensuring it comes about halfway up the sides of the springform pan.
• Carefully transfer the roasting pan with the cheesecake to the preheated oven.
• Bake for 1 hour 15 minutes to 1 hour 30 minutes. The edges of the cheesecake should be set, but the center should still have a slight wobble (like Jell-O) when gently shaken.

5. Cool the Cheesecake:

• Turn off the oven. Leave the oven door slightly ajar (you can prop it open with a wooden spoon). Let the cheesecake cool in the oven for 1 hour.
• Remove the cheesecake from the oven and the water bath. Carefully remove the aluminum foil.
• Let the cheesecake cool completely on a wire rack at room temperature.
• Once completely cool, cover the cheesecake with plastic wrap (without touching the surface) and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set and for the flavors to meld.

6. Serve:

• Once chilled, carefully run a thin knife around the edge of the springform pan before releasing the sides.
• Serve chilled. You can garnish with a dollop of lightly sweetened whipped cream or a few fresh mint leaves if desired.

Enjoy your exquisite Davidson Plum Cheesecake!