Rustic Plum Cheesecake
Makes 20 small squares
Servings: 10
Ingredients
For the cheese filling
- 275g / 1⅓ cup farmer's cheese or ricotta cheese
- 1 egg
- 3 tbsp demerara sugar
- 1 tsp almond extract
- 1 tsp This is an affiliate link.vanilla extract
For the sponge
- 3 eggs
- 175g / 2/3 cup butter softened
- 175g / 1 cup demerara sugar
- 200g / 1⅓ cups cups flour
- 2¼ tsp baking powder
- 1 tsp This is an affiliate link.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: 373kcal | Carbohydrates: 43g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 302mg | Potassium: 235mg | Fiber: 1g | Sugar: 26g | Vitamin A: 903IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg