Plum Cheesecake

Name: Plum Cheesecake
Ingredients: 200 g butter, softened; 1 None lemon, zest only; 1 1/2 tsp vanilla extract; 325 g caster sugar; 8 medium eggs; 250 g plain flour; 1/2 tsp baking powder; 375 g quark (low-fat soft cheese); 200g g full-fat soft cheese; 1 tbsp cornflour; 300 g yellow plums, halved and stoned; None None icing sugar, to dust

12 ingredients

3 steps

Ingredients

200 g butter, softened
1 None lemon, zest only
1 1/2 tsp vanilla extract
325 g caster sugar
8 medium eggs
250 g plain flour
1/2 tsp baking powder
375 g quark (low-fat soft cheese)
200g g full-fat soft cheese
1 tbsp cornflour
300 g yellow plums, halved and stoned
None None icing sugar, to dust

Directions

1

Place the butter, lemon zest, 1/2 tsp vanilla extract and 1 cup of the sugar in a bowl and beat together until creamy. Gradually beat in 4 of the eggs then sift over the flour and baking powder and stir to make a soft dough. Roll out the dough and use to line the base and halfway up the sides of a greased 10 inch springform pan. Preheat the oven to 325°F.
2

Place the rest of the sugar in a bowl with the cottage cheese and beat together until smooth. Beat in the remaining eggs, one at a time. Stir in the vanilla extract and cornstarch. Place half of the plums on the dough base then spoon over the cheesecake filling. Top with the rest of the plums, cut-side up.
3

Place the cheesecake on a baking sheet and bake for about 1 hr until the filling is just set. Cover loosely with foil after 40 mins if the top edges begin to over brown. Leave to cool in the pan. Remove the cold cheesecake from the pan and serve dusted with powdered sugar.