Plum cheesecake
Description
The recipe doesn’t take long. A crisp shortbread base and the creamiest cheesecake filling—that’s what a classic cheesecake is made of. Serve it chilled with hot drinks: tea, coffee, latte, cappuccino, and so on. If you like, garnish the dessert with fresh mint. It goes well with tea or coffee too.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can substitute quality margarine for butter, but not spread.
- 2
Step 2
Crush shortbread or lean cookies between your fingers, then transfer them to a blender jug or food processor bowl. Blend to fine crumbs for about 2–3 minutes so there are no overly large lumps.
- 3
Step 3
In a separate container, melt the butter and pour the cookie crumbs into the container. Mix.
- 4
Step 4
Spread the entire mixture into the pan and level the surface, extending it up the sides. Preheat the oven to 180°C and place the pan in the oven for 10 minutes. My pan is 24 cm in diameter.
- 5
Step 5
While the base is baking, place cottage cheese of any fat content into a deep bowl, add sour cream to the same bowl, and crack in a chicken egg.
- 6
Step 6
Add granulated sugar; you can add vanillin or other flavorings.
- 7
Step 7
Using an immersion blender, purée everything until it becomes a liquid, stretchy mass.
- 8
Step 8
Carefully remove the baking dish from the oven and pour in the cottage cheese filling. Arrange canned or fresh washed pitted plums over it. Return the dish to the oven for 40–50 minutes.
- 9
Step 9
As soon as the cheesecake starts to turn golden brown, it’s done! Optionally, bake it longer until heavily browned. Then let it cool in the oven, transfer it—still in the pan—to chill for another 1–2 hours.
- 10
Step 10
Serve the cheesecake chilled.