Rustic Plum Cheesecake

Julia Frey of Vikalinka

Makes 20 small squares

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Prep Time 20

Cook Time 45

Course Dessert

Cuisine British

Servings

Calories 373 kcal

Ingredients

For the cheese filling

275 g/1 ⅓ cup farmer's cheese or ricotta cheese
1 egg
3 tbs demerara sugar
1 tsp almond extract
1 tsp vanilla extract

For the sponge

3 eggs
175 g/ ⅔ cup butter softened
175 g/1 cup demerara sugar
200 g/ 1 ⅓ cups flour
2 ¼ tsp baking powder
1 tsp vanilla extract
8 plums pitted and quartered

Instructions

Preheat oven to 180C/350F. Grease and line a 28cm X 18cm (11"X 7") rectangular pan with parchment paper, making sure paper is coming up higher than the sides of the pan. You can use a 9" round pan if you can't find a suitable rectangular one.
For the cheese filling, fix farmer's cheese with an egg, sugar, almond and vanilla extract, push it through a fine sieve to smooth it out a bit, the cheese mixture will remain slightly grainy, set aside.
For the sponge, in a mixing bowl combine eggs, butter, sugar, sifted flour, baking powder and vanilla extract and beat for 2 minutes until well combined. The batter should be light in consistency.
On a lined baking sheet spread the batter and then spoon the cheese mixture on top of it, then carefully swirl the cheese mixture with a knife.
Scatter plums all over the cake.
Bake in the oven for 45 minutes or until the cake tester comes out clean.
Cool and cut in squares. Serve dusted with powdered sugar if desired.

Nutrition

Calories: 373kcalCarbohydrates: 43gProtein: 8gFat: 18gSaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 302mgPotassium: 235mgFiber: 1gSugar: 26gVitamin A: 903IUVitamin C: 5mgCalcium: 63mgIron: 1mg

Keyword plum cheesecake