Cheesecake with plum jam & cream

Name: Cheesecake with plum jam & cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and semolina; 3 Eggs (Gr. M); 100 g soft butter/margarine; 100 g + 100 g sugar; 2 packages Vanillin sugar; 750 g Edible quark (20% fat in dry matter); 7-10 Tbsp grated rind and juice; 7-10 Tbsp of 1 untreated lemon; 60 g Semolina; 40 g cornstarch, 1 pinch of salt; 2 TABLESPOONS flaked almonds; 300 g Whipped cream; 250 g Plum jam; 7-10 Tbsp or plum jam; 7-10 Tbsp Icing sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and semolina
3 Eggs (Gr. M)
100 g soft butter/margarine
100 g + 100 g sugar
2 packages Vanillin sugar
750 g Edible quark (20% fat in dry matter)
7-10 Tbsp grated rind and juice
7-10 Tbsp of 1 untreated lemon
60 g Semolina
40 g cornstarch, 1 pinch of salt
2 TABLESPOONS flaked almonds
300 g Whipped cream
250 g Plum jam
7-10 Tbsp or plum jam
7-10 Tbsp Icing sugar

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle with semolina. Separate the eggs. Cream the fat, 100 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks one by one. Stir in quark, lemon juice and zest. Stir in semolina and starch briefly. Beat the egg whites and 1 pinch of salt until stiff, adding 100 g sugar. Fold into the quark mixture. Spread into the mould. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 1-1 1/4 hours (cover after approx. 50 minutes if necessary)
2
Let the cheesecake cool down for about 15 minutes. Then remove from the springform pan and let it cool completely on a cake rack
3
Roast the flaked almonds in a pan without fat and let them cool down. Whip the cream until stiff, while pouring in 1 sachet of vanillin sugar. Spread plum jam on the cheesecake. Spread the cream on top. Sprinkle with almond flakes and dust with a little icing sugar