John Myers
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Plums – Cheesecake with Cinnamon Crumble
The perfect plums – cheesecake with cinnamon crumble recipe with a picture and simple step-by-step instructions.
Plums – cheesecake with cinnamon crumble
Batter
- 2 Eggs
- 125 g Raw cane sugar
- 375 g Lowfat quark
- 125 g Alsan (margarine)
- 4 tbsp Wheat semolina
- 0,25 tsp Baking powder
- 0,25 tsp Vanilla flavor
- 0,25 tsp Lemon juice
- 400 g Plums
Cinnamon sprinkles
- 30 g Butter, room temperature
- 25 g Raw cane sugar
- 50 g Flour
- 1 Breath Cinnamon powder
Batter
- Take a mixing bowl and add all the ingredients, except for the plums, one after the other. Mix with a hand mixer to form a smooth batter. Take a size 20 springform pan, grease and pour in the dough, smooth out. Wash the plums, stone them, cut in half and spread on the dough. Preheat the oven to 180 degrees top / bottom heat.
Cinnamon sprinkles
- Take another mixing bowl and add the butter at room temperature. Add raw cane sugar and mix with a hand mixer or spoon. Slowly add the flour and a hint of cinnamon. Spread the finished cinnamon sprinkles over the plums.
to bake
- Place the filled springform pan on the baking sheet and put in the preheated oven. Bake for about 45 minutes. Please make a wooden stick test, as every oven bakes differently. Remove after baking and let cool in the springform pan for about a quarter of an hour.
- Then place on a cake plate and let cool down completely.
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