John Myers
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Cheesecake with Red Wine Plums
The perfect cheesecake with red wine plums recipe with a picture and simple step-by-step instructions.
1st chapter
- 100 g Dried plums
- 150 ml Red wine dry Merlot
- 1 tsp Ginger bread spice
- 1 piece Tea filter
Part 2
- 100 g Butter
- 100 g Wheat flour type 550
- 100 g Sugar
- 1 Knife point Sea salt fine
- 1 tsp Baking powder
- 2 piece Eggs
3 part
- 250 g Lowfat quark
- 200 g Cream cheese
- 1 piece Organic lemon
- 3 piece Eggs
- 70 g Sugar
- 1 El Food starch
- As you can see on the first two pictures and the last one, the cake is slightly torn. You know I’m a baker, that can happen. But the taste is great. I ask you to bake it again.
- Part 2: Cut the plums in half, put the gingerbread spice in the filter and place in a bowl with the plums. Pour in the Merlot and let it steep for approx. 2 hours, covered.
- Part 3: Line a box cake tin with parchment paper. Preheat the electric oven to 180 degrees top / bottom heat.
- Stir the butter with sugar and salt until the sugar has dissolved. Mix in 2 eggs well.
- Then gradually stir in the flour mixed with baking powder. Pour the dough into a mold, smooth it out and bake in the oven on the lowest rack for 15 minutes.
- Rub the peel of the lemon all around and squeeze out the juice. Separate 2 eggs and beat the egg whites to form firm ice snow.
- Part 7: Mix the quark, cream cheese, lemon zest, 70 grams of sugar, 2 tablespoons of lemon juice, 2 egg yolks and the cornstarch well. Fold in the whipped egg whites with a whisk.
- Drain the plums and pat dry with kitchen paper. Lower the oven to 160 degrees.
- Place the plums in a row (see 5th picture) lengthways on the baked dough. Spread the quark mixture over it and smooth it out. Bake the cake for about 75 minutes (depending on the oven) until golden brown. Let cool down and enjoy with your coffee.
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