John Myers
Cheesecake with Rum, Cinnamon and Plums
The perfect cheesecake with rum, cinnamon and plums recipe with a picture and simple step-by-step instructions.
- 200 g Plums
- 1 shot Rum
- 2 tbsp Cinnamon sugar
- 5 Eggs
- 75 g Soft butter
- 1 pinch Salt
- 80 g Sugar
- 80 g Semolina
- 500 g Lowfat quark
- Pit and dice the plums and mix with the cinnamon sugar and rum and leave to marinate in the refrigerator overnight and then drain over a sieve the next day.
- Preheat the oven to 180 degrees. Line a springform pan with baking paper, grease the edge and sprinkle with breadcrumbs. Separate the eggs and whip the egg whites until stiff and then slowly pour in the sugar while continuing to beat.
- Mix the egg yolks with the butter and a pinch of salt until frothy and then stir in the semolina and quark. Then carefully fold in the egg white and finally fold in the plums and then fill the springform pan.
- Then bake in the oven for 50 minutes. After 25 minutes, take the cake out for 15 minutes and then put it back in the oven and bake for another 25 minutes to prevent the cake from collapsing in the middle. At the end of the baking time, let the cake cool in the oven with the door open to prevent cracking.
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