Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
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.
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.
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.
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.
|Tip:||Prepare the cheesecake half a day in advance, cover and keep in the fridge.|
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