Cheesecake with Plums

Ingredients

• 320 g sugar
• 360 g yogurt butter
• 450 g flour
• 4 eggs
• 1 Organic lemon
• 700 g low-fat quark
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 40 g fine wheat semolina
• 600 g plums

Instructions

1. 1.

   For the shortcrust dough, quickly knead together 100 g sugar, 200 g butter, 300 g flour and 1 egg into a smooth dough, wrap in foil and chill in the refrigerator for 30 minutes.

2. 2.

   Meanwhile, for the crumble topping, knead together 75 g butter, 60 g sugar and the remaining flour, rub between your hands. Cover and refrigerate until use.

3. 3.

   For the filling, separate the remaining eggs. Rinse one half of a lemon hot, pat dry, grate its zest and squeeze out the juice. Mix quark, remaining sugar, egg yolks, lemon zest and juice. Melt 80 g butter, let it cool briefly, then fold into the mixture.

4. 4.

   Mix pudding powder and semolina together and stir into the quark mixture. Whisk egg whites until stiff peaks form and fold them in.

5. 5.

   Grease a baking sheet with leftover butter. Roll out the shortcrust dough between two sheets of parchment paper, line the sheet, shaping a rim. Spread the quark filling over the crust and smooth.

6. 6.

   Wash, pit and place plums cut side up on the filling, gently press down and sprinkle with crumble topping. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 45 minutes.