Frisian cheesecake

Name: Frisian cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 300 g Flour; 325 g Sugar; 1 TABLESPOON Cinnamon; 2 packages Vanillin sugar; 275 g Butter; 5 Eggs (size M); 1 pinch Salt; 750 g Low-fat curd; 250 g Schmand; 100 g Whipped cream; 7-10 Tbsp grated rind of 1 untreated lemon; 2 packages Pudding powder "Vanilla Flavor"; 250 g Plum jam; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

300 g Flour
325 g Sugar
1 TABLESPOON Cinnamon
2 packages Vanillin sugar
275 g Butter
5 Eggs (size M)
1 pinch Salt
750 g Low-fat curd
250 g Schmand
100 g Whipped cream
7-10 Tbsp grated rind of 1 untreated lemon
2 packages Pudding powder "Vanilla Flavor"
250 g Plum jam
7-10 Tbsp Grease

Directions

1
Put flour, 125 g sugar, cinnamon, 1 packet vanilla sugar, 175 g butter in flakes, 1 egg and salt in a bowl. First knead into crumbles with the dough hooks of the hand mixer, then with your hands. Grease a springform pan (26 cm Ø). Put about half of the sprinkles in the form and press it to a smooth bottom, put it in a cold place. Melt 100 g butter, let it cool down a little. Mix curd, sour cream, 200 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer until smooth. Stir in 4 eggs, cream and lemon zest one after the other.
2
Stir in pudding powder and finally stir in butter. Spread the plum puree on the base, leaving an approx. 1 cm wide rim free. Add the cheese mixture and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 50-60 minutes. After about 25 minutes of baking time, spread the remaining crumbles on top. Let rest for 10 minutes with the oven door open. Cool down on a cake rack
3
waiting time approx. 3 hours