Plum-Vanilla-Cheesecake

Name: Plum-Vanilla-Cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g + 10 g butter; 100 g Amarettini biscuits; 100 g Butter biscuits; 800 g Low-fat curd; 400 g Double cream cream cheese; 175 g Sugar; 2 packages Vanillin sugar; 75 g Flour; 4 Eggs (size M); 15-16 (approx. 500 g) plums are not too big; 30-32 (approx. 35 g) Almond kernels without skin; 7-10 Tbsp Oil and grease; 1 large freezer bag

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g + 10 g butter
100 g Amarettini biscuits
100 g Butter biscuits
800 g Low-fat curd
400 g Double cream cream cheese
175 g Sugar
2 packages Vanillin sugar
75 g Flour
4 Eggs (size M)
15-16 (approx. 500 g) plums are not too big
30-32 (approx. 35 g) Almond kernels without skin
7-10 Tbsp Oil and grease
1 large freezer bag

Directions

1
Spread a thin layer of oil on the bottom of a springform pan (26 cm Ø) and grease the rim. Melt 100 g butter. Put the amarettini and butter biscuits in a freezer bag and crush them finely with a pastry roll.
2
Add cookie crumbs to the liquid butter and mix well. Spread the crumbs on the bottom of the springform pan and press them firmly with a spoon to form a base. Chill for about 30 minutes.
3
Cream quark, cream cheese, 125 g sugar, vanillin sugar and flour. Add eggs and stir in. Put the mixture into the springform pan and smooth it down. In the preheated oven (electric cooker: 1
4
manufacturer) 20-25 minutes prebake.
5
Meanwhile, wash the plums, drain well, cut in half and remove stone. Lightly caramelize 50 g sugar in a pan. Add 10 g butter and remove from heat. Place the plums in the hot caramel mass with the cut surface facing downwards, place back on the stove and steam for 2-3 minutes.
6
Remove the plums, let them cool down and drain. Roast almonds in a pan without fat, take them out immediately and let them cool down.
7
Take cheesecake out of the oven. Spread the plums on top with the cut surface facing upwards, pressing them lightly into the cheese mixture. Place an almond in the middle of each plum. Put the cheesecake back into the oven, increase the oven temperature (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
8
manufacturer) and bake for 20-25 minutes. Remove from the oven, carefully remove from the edge with a knife and let it cool in the tin on a cake rack.