Photo of Cheesecake with plum compôte by WW

Cheesecake with plum compôte

Points® value
Total Time
1 hr 50 min
20 min
40 min


Egg, whole, raw

4 medium, raw

Quark, fat free, plain

500 g

0% fat natural Greek yogurt

300 g

Low Fat Soft Cheese

200 g

Caster Sugar

120 g

Vanilla pod

1 individual

Semolina, Dried

90 g

Custard Powder

40 g

Lemon Juice, Fresh

1 tablespoon(s), juice of 1 lemon


1 pinch

Low Fat Spread

1 teaspoon(s), level


200 g

Freshly squeezed orange juice

15 ml, juice of 1 orange


1 tablespoon(s), level

Icing Sugar

2 teaspoon(s), level

Ground Cinnamon

½ teaspoon(s), level


  1. Preheat the oven to 180°C, fan 160°C, gas mark 2. Separate the eggs. Mix the quark with the yogurt, soft cheese, egg yolks, sugar, custard powder, semolina and lemon juice. Beat the egg whites with salt until stiff and carefully fold into the batter.
  2. Line a springform pan (26 cm) with baking paper and grease the edge with low fat spread. Pour in the batter and bake in the middle of the preheated oven for about 45 minutes. Cover the cake with aluminum foil after approx. 35 minutes baking time. Immediately after baking, loosen the cake from the edge with a knife and leave to cool in the springform pan.
  3. Wash the plums, stone them and cut into wedges. Bring the plums, orange juice and icing sugar to the boil in a small saucepan and simmer for 2-3 minutes. Mix the cornflour with 2 tablespoons of water and stir into the boiling compote, bring to the boil and simmer for about 1 minute. Flavour with cinnamon. Let cool for about 10 minutes and spread on the cake. Leave to cool for about 20 minutes.