Plum cheesecake with brittle

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Fat and flour
  • 150 g + some flour
  • 50 g + 175 g + 100 g sugar
  • 2 packages Vanillin sugar
  • 7-10 Tbsp Salt
  • 7 Eggs (Gr. M)
  • 75 g cold butter
  • 600 g Plums / Plum plums
  • 2 TABLESPOONS Breadcrumbs
  • 1 kg Low-fat curd
  • 150 g + 50 g whipped cream
  • 7-10 Tbsp 1 p. custard powder "vanilla" (for cooking; for 1/2 l milk)
  • 100 g Walnut kernels

Directions

  1. 1

    Grease a springform pan (26 cm Ø; approx. 7 cm high) and dust with flour. Knead 150 g flour, 50 g sugar, 1 vanillin sugar, 1 pinch of salt, 1 egg and butter in pieces first with a hand mixer, then briefly with your hands until smooth. Cover and chill for approx. 30 minutes.

  2. 2

    Wash, de-stem, halve and stone the plums. Roll out the short pastry on a little flour round (26 cm Ø). Place on the bottom of the mould. Sprinkle with breadcrumbs

  3. 3

    Beat 6 eggs, 175 g sugar, 1 vanillin sugar and 1 pinch of salt for 4-5 minutes until fluffy. Stir in quark, 150 g cream and pudding powder. Spread 1/3 cheese mixture into the mould. Spread 2/3 plums on top. Spread the rest of the cheese mixture on top, then the rest of the plums. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour

  4. 4

    Roughly chop the nuts. Caramelise 100 g sugar in a large pan until golden. Add 50 g cream and simmer while stirring until the caramel has dissolved. Immediately stir in nuts and spread on the hot cake. Continue baking for about 5 minutes. Cool down in the tin

Nutrition Facts

KCAL
330 kcal
CARBS
38 g
FATS
13 g
PROTEINS
14 g

Categories & Tags

Cakes & PastriesCakeCake

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