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Basque cheesecake with plums
30 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 404
  • Fat about 29g
  • Carbohydrates about 29g
  • Protein about 7g
This is needed
This is needed for 16 pieces
To prepare
  • 1 kg double cream cheese
  • 5 fresh egg
Cheesecake mixture
  • 250 g sugar
  • 0.25 tsp salt
  • 100 g ground cane sugar
  • 200 g double cream
  • 2.5 dl full cream
  • 50 g white flour
  • 1 organic lemon, use a little grated zest
  • 1 vanilla pod, cut lenghtwise, seeds scratched out
Plum compote
  • 1 tbsp lemon juice
  • 400 g plums, cut into wedges
  • 1 tbsp ground cane sugar
  • Springform pan
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And that's how it's done
And that's how it's done
To prepare
Remove the cream cheese and eggs from the fridge approx. 30 mins. prior to use. Line the base of a springform pan (approx. 24 cm in diameter) with baking paper, line the sides with baking paper, the baking paper should be approx. 5 cm higher than the rim of the tin.
Cheesecake mixture
Using the whisk on a mixer, beat the cream cheese in a bowl until smooth. Beat in the sugar and salt, continue to beat until the sugar has dissolved. Whisk in the eggs one at a time. Whisk in the double cream and full-fat cream, carefully mix in the flour, lemon zest and vanilla seeds. Transfer the cheesecake mixture to the prepared tin.
To bake
Approx. 1 hr. 10 mins. in the lower half of an oven preheated to 200°C. Remove from the oven and leave to cool in the tin.
Plum compote
Mix the plums, sugar and lemon juice in a pan. Cover and bring to the boil, simmer for approx. 5 mins. Serve the plum compote with the cheesecake.