Baden plum cheesecake with crumbles

Name: Baden plum cheesecake with crumbles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 Vanilla pod; 325 Flour; 275 g Sugar; 1 pinch Salt; 7 Eggs (size M); 150 g soft butter; 500 g Mascarpone; 500 g Low-fat curd; 2 TABLESPOONS Lemon juice; 7-10 Tbsp grated zest of 1 organic lemon; 40 g Cornstarch; 200 g Plum jam; 500 g Plums; 7-10 Tbsp Fat and flour

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 Vanilla pod
325 Flour
275 g Sugar
1 pinch Salt
7 Eggs (size M)
150 g soft butter
500 g Mascarpone
500 g Low-fat curd
2 TABLESPOONS Lemon juice
7-10 Tbsp grated zest of 1 organic lemon
40 g Cornstarch
200 g Plum jam
500 g Plums
7-10 Tbsp Fat and flour

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Mix flour, 175 g sugar, vanilla pulp and salt in a bowl. Add 1 egg and butter and knead into crumbles first with the dough hooks of the hand mixer, then with your hands. Press just under 2/3 of the dough (approx. 400 g) as a base into a greased springform pan (28 cm Ø) sprinkled with flour. Place the mould in a cool place for 10-15 minutes.
2
Mix mascarpone, quark, 100 g sugar, 6 eggs, lemon juice and lemon peel. Sift the starch over it and stir it in. Spread plum puree on the crumble base. Spread the mascarpone cream over it and smooth it down. Bake in the preheated oven, lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes
3
Wash the plums, drain well, cut in half and remove the stones. Halve the halves again lengthwise. Remove the cake from the oven. Place the sliced plums on the cake in a circle, with the cut surface facing upwards. Spread the rest of the crumbles on top and bake the cake at the same temperature, but on the middle shelf, for 30-35 minutes
4
Remove the finished cake from the edge with a knife and let it cool in the mould on a cake rack