Cheesecake with plum compôte
3
Points®
Total time: 1 hr 50 min • Prep: 20 min • Cook: 40 min • Serves: 20 • Difficulty: Easy
Ingredients
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
Salt
1 pinch
Low Fat Spread
1 teaspoon(s), level
Plums
200 g
Freshly squeezed orange juice
15 ml, juice of 1 orange
Cornflour
1 tablespoon(s), level
Icing Sugar
2 teaspoon(s), level
Ground Cinnamon
½ teaspoon(s), level
Instructions
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.
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