for 16 pieces

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

How it's done

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.

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