Plum cheesecake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Whisk butter, 140 g sugar and 1 packet of vanilla sugar until creamy with the whisk of the hand mixer. Add quark, cream and eggs and stir well. Stir milk and 75 g starch until smooth, add to the quark mixture and stir in.

2. 2

   Wrap a springform pan (Ø 26 cm) tightly with foil from the outside. Grease the mould. Pour in cheese mixture. Slide a fat pan onto the middle rail of the oven and fill half of it with hot water.

3. 3

   Place the springform pan in a hot water bath and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour. Turn off the oven and open the oven door a little bit.

4. 4

   Let the cake cool down for at least 2 hours. Take out and let cool on a cake rack.

5. 5

   In the meantime, wash, halve and stone the plums for the compote. Put 2 tablespoons of sugar and cinnamon stick into a pot and caramelise. Deglaze caramel with 200 ml nectar. Add 1 packet of vanilla sugar.

6. 6

   Simmer for about 5 minutes until the caramel has dissolved. Stir the remaining nectar with 10 g starch until smooth, add and bring to the boil while stirring. Add the plums and simmer at low heat for about 1 minute.

7. 7

   Remove the cinnamon stick from the compote, fill the compote into a bowl and let it cool down.

8. 8

   Bring 50 ml water with 50 g sugar to the boil in a small pan and reduce to a light caramel. Add sesame seeds and caramelise briefly until the caramel has a golden brown colour. Pour immediately onto a piece of baking paper and spread.

9. 9

   Allow to cool and break into pieces. Remove the cake from the tin and arrange on a plate. Put some plum compote in the middle of the cake. Decorate with sesame caramel and dust with icing sugar.

10. 10

    Add the rest of the compote.

Nutrition Facts

KCAL
280 kcal

CARBS
28 g

FATS
13 g

PROTEINS
12 g