Plum cheesecake with crumble

Ingredients for 20 servings:

• 250 g flour
• ½ cube of yeast
• 100 g milk, lukewarm
• 1 pinch of salt
• 2 tbsp sugar
• 40 g butter or margarine
• 1 egg(s)
• 6 eggs
• 100 g sugar
• 750 g quark
• 1.3 kg plums
• cinnamon sugar
• 300 g flour
• 200 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

super delicious – juicy and easy to prepare

Heat the milk and melt the butter or margarine in it. Put the flour in a mixing bowl and crumble the yeast on top. Add the remaining ingredients and the warm milk mixture and knead everything with a dough hook, first briefly on the lowest speed and then on the highest speed for about 5 minutes until you have a smooth dough. Cover the dough and let it rise in a warm place until it has visibly increased in volume (approx. 20-30 minutes). Grease a baking tray. Preheat the oven to 170°C (top/bottom heat) or 150°C (fan oven). For the topping, briefly beat the eggs and sugar with the beaters on the highest speed, then stir in the quark on the lowest speed. Wash and cut the plums and remove the stones. For the crumble, put all the ingredients in a bowl and knead with a dough hook until a crumble forms. Once the dough has risen, transfer it to a lightly floured work surface and knead again. Roll out the dough slightly larger than the baking sheet, then use a rolling pin to flatten it onto the baking sheet and form a rim. Spread the quark mixture on top and arrange the plums in a fan shape on top. Sprinkle with cinnamon sugar and spread the crumble evenly over the top. Bake on the middle rack for about 50 minutes. Let the cheesecake cool on the baking sheet on a wire rack and only slice after it has completely cooled. One baking sheet yields about 20 slices.