Plum cheesecake

Ingredients

Directions

1. 1

   Knead butter in pieces, 75 g sugar, flour and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Grease a springform pan (26 cm Ø). Roll out the dough onto a lightly floured work surface (approx. 30 cm Ø). Line the form with this and press the dough on the edge. Prick the base several times with a fork.

2. 2

   Sprinkle with breadcrumbs and chill. Mix curd, cream cheese, mascarpone and 150 g sugar with the whisk of the hand mixer until smooth. Stir in the cheesecake aid and 4 eggs one after the other, spread on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 55-65 minutes. Let the cake cool down for about 15 minutes with the oven door open. Carefully remove the cake from the edge of the springform pan with a knife. Let it cool down in the mould. In the meantime wash, halve and stone the plums. Boil up the jam with plum water or water while stirring. Add plums and steam briefly over medium heat while stirring, remove and let cool. Roast almonds in a coated pan without fat until golden brown, remove.

3. 3

   Carefully remove the cake from the edge of the springform pan with a knife. Let it cool down in the mould. In the meantime wash, halve and stone the plums. Boil up the jam with plum water or water while stirring. Add plums and steam briefly over medium heat while stirring, remove and let cool. Roast almonds in a coated pan without fat until golden brown, remove. Spread warm plums on the cold cake. Sprinkle almonds over it