Plum cheesecake with walnut brittle

Name: Plum cheesecake with walnut brittle
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 150 g Flour; 325 g Sugar; 2 packages Vanillin sugar; 7 eggs (size M; 75 g Butter; 600 g Plums; 2 TABLESPOONS Breadcrumbs; 1 kg Low-fat curd; 200 g Whipped cream; 1 package Pudding powder "Vanilla Flavor"; 100 g Walnut kernels; 7-10 Tbsp Fat and flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

150 g Flour
325 g Sugar
2 packages Vanillin sugar
7 eggs (size M
75 g Butter
600 g Plums
2 TABLESPOONS Breadcrumbs
1 kg Low-fat curd
200 g Whipped cream
1 package Pudding powder "Vanilla Flavor"
100 g Walnut kernels
7-10 Tbsp Fat and flour

Directions

1
For the short pastry, quickly knead flour, 50 g sugar, 1 packet vanilla sugar, 1 egg and butter in flakes to a smooth dough. Cover and chill for about 30 minutes. Grease a springform pan (26 cm Ø) with a high rim (approx. 7 cm) and dust with flour. Wash the plums, dab dry, halve and stone them. Roll out the short pastry on a floured work surface until round (26 cm Ø). Place on the bottom of the mould and press down.
2
Sprinkle with breadcrumbs. For the quark mixture, whisk 6 eggs with the whisk of the hand mixer until thick. Add 175 g sugar and 1 packet of vanilla sugar. First stir in the quark in portions, then 150 g cream. Stir in the pudding powder. Spread about 1/3 of the quark mixture on the base. Add about 2/3 of the plums. Pour the rest of the cheese mixture and plums on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes on the lower shelf. Coarsely chop the nuts. Bring 100 g sugar and 2 tablespoons of water to the boil in a pan and allow to caramelise. (Sugar crystallises out again until it melts again) Add 50 g cream, simmer until the caramel has dissolved, mix in nuts. 5 minutes before the end of the baking time, carefully spread the caramel mixture on the cake. Bake to the end, leave to rest for 10 minutes with the oven door open.
3
Add about 2/3 of the plums. Pour the rest of the cheese mixture and plums on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes on the lower shelf. Coarsely chop the nuts. Bring 100 g sugar and 2 tablespoons of water to the boil in a pan and allow to caramelise. (Sugar crystallises out again until it melts again) Add 50 g cream, simmer until the caramel has dissolved, mix in nuts. 5 minutes before the end of the baking time, carefully spread the caramel mixture on the cake. Bake to the end, leave to rest for 10 minutes with the oven door open. Place the cake on a cake rack, remove from the edge of the tin and allow to cool in the tin. Whipped cream tastes good with it
4
waiting time approx. 3 hours