Plum Cheesecake

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 2
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 27
  • 500 g + 250 g flour
  • 50 g + 300 g + 125 g sugar
  • 1 pinch Salt
  • 250 g + 175 g cold butter/margarine
  • 8 Eggs (Gr. M)
  • 1 kg Plums / Plum plums
  • 7-10 Tbsp Grease
  • 1.5 kg Low-fat curd
  • 1/8 l Oil
  • 3 packages Pudding powder "Vanilla"
  • 7-10 Tbsp grated peel and juice of 1/2 untreated lemon
  • 50 g crushed almonds
  • 1/2 TEASPOON ground cinnamon

Directions

  1. 1

    For the shortcrust 500 g flour, 50 g sugar, salt, 250 g fat in pieces and 2 eggs, first knead with the dough hooks of the hand mixer, then briefly with your hands until smooth. Cover and chill for about 1 hour.

  2. 2

    Wash, halve and stone the plums. Grease a fat pan (approx. 32 x 39 cm). Separate 6 eggs. Beat egg yolk and 300 g sugar until creamy. Stir in quark, oil, pudding powder, lemon peel and lemon juice. Beat the egg white until stiff and fold in

  3. 3

    Roll out the short pastry on the fat pan. Mix almonds and cinnamon and sprinkle on the dough. Spread half of the plums on top and press on a little. Spread curd mixture on top. Spread the rest of the plums on the quark mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 45 minutes

  4. 4

    For the crumbles, melt 175 g butter and let it cool down. Mix 250 g flour, 125 g sugar and the liquid butter into crumbles using the dough hooks of the hand mixer. Spread on the cake and bake at the same temperature for another 30 minutes

Nutrition Facts

KCAL
390 kcal
CARBS
41 g
FATS
19 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesCakeCake

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