Plum cheesecake

Ingredients for 1 servings:

• 175 g flour
• 250 g sugar
• 1 tbsp sugar
• 7 m.-sized eggs
• 100 g butter
• 600 g plum(s) or damsons
• 2 tbsp breadcrumbs
• 1 packet of vanilla sugar
• 1 kg low-fat curd cheese
• 150 g sour cream
• 1 pack of pudding powder, vanilla flavor
• 1 pack of cake glaze, clear
• 250 ml apple juice
• 100 g whipped cream
• some brittle, for sprinkling
• Fat, for the shape
• Flour , for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

SIS – compliant as a lunch meal, for 16 pieces

For the shortcrust pastry, knead the flour, 75g sugar, 1 egg, and small pieces of butter, first using the dough hook on a hand mixer, then quickly with your hands until you have a smooth dough. Wrap the dough in cling film and chill for about 30 minutes. Grease a 26cm springform pan. Roll out the shortcrust pastry on a floured work surface. Place it on the bottom of the pan and press up and down the edges. Sprinkle with breadcrumbs. Wash the plums, pat dry, halve, and pit them. Beat 6 eggs until thick and foamy. Gradually add 175g sugar and 1 sachet of vanilla sugar. Stir in the quark and sour cream. Then stir in the custard powder. Pour about ¼ of the quark mixture into the pan. Place 200g plums on top, cut-side down. Sprinkle with the remaining cheese mixture. Bake in a preheated oven (electric oven: 175°C/convection oven: 150°C) for 60–65 minutes on the bottom rack. Let stand for 10 minutes with the oven door open. Remove the cake from the tin and let it cool completely on a wire rack. Halve the remaining plums. Top the cake with them. Combine the glaze, 1 tablespoon of sugar, and apple juice, and bring to a boil while stirring. Then spread over the plums. Allow to set. Whip the cream until stiff, fill a piping bag with a star nozzle, and pipe tufts onto the cake. Sprinkle with praline.