Plum Cheesecake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the short pastry, knead flour, 75 g sugar, 1 egg and butter in flakes first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Grease a springform pan (26 cm Ø). Wash the plums, dab dry, halve and stone them. Roll out the short pastry on a floured work surface (34 cm Ø). Place on the bottom of the mould and press up at the edge.

2. 2

   Sprinkle with breadcrumbs. For the quark mixture, beat 6 eggs with the whisk of the hand mixer until thick. Add 175 g sugar and 1 packet of vanilla sugar. First stir in the quark, then the sour cream. Stir in the pudding powder. Spread about 1/4 of the quark mixture on the base. Place 200 g plums on top with the cut edge facing down. Add the rest of the cheese mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes on the bottom shelf. Then leave to rest for 10 minutes with the oven door open. Place the cake on a cake rack, remove from the edge of the mould with a knife and allow to cool in the mould. Cut the remaining plums in half again and cover the cooled cake with them.

3. 3

   Add the rest of the cheese mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes on the bottom shelf. Then leave to rest for 10 minutes with the oven door open. Place the cake on a cake rack, remove from the edge of the mould with a knife and allow to cool in the mould. Cut the remaining plums in half again and cover the cooled cake with them. Mix the cake glaze, 1 tablespoon sugar and apple juice and heat while stirring. Bring the icing to the boil briefly, then immediately spread it over the plums from the middle. Refrigerate the cake for another 30 minutes until the icing is firm

4. 4

   3 hours waiting time

Nutrition Facts

KCAL
290 kcal

CARBS
37 g

FATS
9 g

PROTEINS
14 g