Plum cheesecake

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put flour and 100 g sugar in a bowl, mix and press a depression into it. Crumble the yeast into the hollow, mix with the milk and let it rest covered in a warm place for about 15 minutes. Add fat and 1 egg to the rim, knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough again and let it rest in a warm place for about 40 minutes.

2. 2

   Meanwhile halve and stone the plums. Mix quark, sour cream, 150 g sugar, orange peel and pudding powder. Stir in 6 eggs. Grease the fat pan of the oven (32 x 39 cm). Knead the yeast dough once more and roll out on a floured work surface to the size of the fat pan. Line the bottom of the pan with it. Pour 2/3 of the quark cream onto the base, spread it out and spread the plums on top. Pour the rest of the cream in patches. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes.

3. 3

   Line the bottom of the pan with it. Pour 2/3 of the quark cream onto the base, spread it out and spread the plums on top. Pour the rest of the cream in patches. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Let cool on a cake rack. Cut into pieces and serve decorated with mint