Plum cheesecake

Name: Plum cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 250 g Flour; 125 g Butter or margarine; 1 egg (size M); 75 g Sugar; 1 package Vanillin sugar; 850 g Plums; 5 Eggs (size M); 250 g Low-fat curd; 250 g Schmand; 150 g Sugar; 50 g soft butter or margarine; 7-10 Tbsp grated rind of 1 untreated lemon; 1 TABLESPOON Flour; 1 TABLESPOON Cornstarch; 7-10 Tbsp Fat and breadcrumbs; 2 TABLESPOONS Icing sugar for dusting

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

250 g Flour
125 g Butter or margarine
1 egg (size M)
75 g Sugar
1 package Vanillin sugar
850 g Plums
5 Eggs (size M)
250 g Low-fat curd
250 g Schmand
150 g Sugar
50 g soft butter or margarine
7-10 Tbsp grated rind of 1 untreated lemon
1 TABLESPOON Flour
1 TABLESPOON Cornstarch
7-10 Tbsp Fat and breadcrumbs
2 TABLESPOONS Icing sugar for dusting

Directions

1
For the dough, knead flour, fat, egg, sugar and vanillin sugar into a smooth dough. Cover and chill for about 30 minutes. For the topping, wash, halve and stone the plums. Cut plum halves into slices. Separate eggs. Beat egg whites until very stiff.
2
Mix curd and sour cream, up to 2 tablespoons each, and stir in egg yolk, sugar, fat, lemon peel, flour and starch. Fold in the beaten egg white. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Roll out 2/3 of the shortcrust pastry to the size of the springform pan and line the bottom with it. Form a roll out of the remaining dough and press it into the tin as an approx. 4 cm high rim. Prick the base several times with a fork. Spread plum slices on top, except for 24 slices for decoration. Pour over the quark mixture and pre-bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes on the lowest shelf. Bake for another 15-25 minutes on the middle shelf and let the cake cool down a little in the tin. Remove from the oven and allow to cool completely on a cake rack. Dust the edge of the cake with icing sugar. Mix the rest of the quark and sour cream, fill into a piping bag with perforated spout and decorate the cake with 12 tuffs.
3
Spread plum slices on top, except for 24 slices for decoration. Pour over the quark mixture and pre-bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes on the lowest shelf. Bake for another 15-25 minutes on the middle shelf and let the cake cool down a little in the tin. Remove from the oven and allow to cool completely on a cake rack. Dust the edge of the cake with icing sugar. Mix the rest of the quark and sour cream, fill into a piping bag with perforated spout and decorate the cake with 12 tuffs. Place 2 plum wedges on each. Results in 12 pieces
4
Cake plate: Carstens Italia ceramics