Basque cheesecake with plums

Basque cheesecake with plums

Total: 1 hr 40 min. | Active: 30 min.
Nutritional value / piece: 404 kcal
, Fat: 29 g
, Carbohydrate: 29 g
, Protein: 7 g


16 pieces


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

To prepare

1 kg double cream cheese
5 fresh eggs

Cheesecake mixture

250 g sugar
100 g ground cane sugar
¼ tsp salt
200 g double cream
2 ½ 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

400 g plums, cut into wedges
1 tbsp ground cane sugar
1 tbsp lemon juice
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Springform pan

How it's done

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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.

Good to know
Tip: Prepare the cheesecake half a day in advance, cover and keep in the fridge.

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