Baked Cheese Cake With Stewed Prunes Recipe

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Servings: 8

Ingredients

Cost per serving $0.53 view details

Directions

  1. To prepare the pastry, place the flour on the work top, fold in the sugar and add in the small dice of butter. Work in the butter to a crumble stage, then add in the beaten egg and work it till the pastry is just holding together wrap it in a plastic bag and let it rest in the fridge for 1 hour.
  2. Roll out the pastry to a thickness of 3-4mm. Line the cake tin, cut off any excess and leave to rest for another hour. Then lay some greaseproof paper onto the paper and fill them with old dry beans and blind bake the pastry on 180C/gas 4 for 35-40 min or possibly till baked to a light brown colour. Remove the paper and cold.
  3. For the filling, pass the quark through a sieve. Fold in the egg yolks and half the sugar and beat in the mixer till light and fluffy. Add in the grated lemon peel, salt, hot butter and Kirsch and mix. Add in the flour and mix.
  4. Whisk the egg whites with the rest of the sugar till stiff and fold into the cheese mix. Pour into the blind baked tart base, spread proportionately with a palette knife and bake at 150C/gas 3 on lower shelf for 20-30 min and cold.
  5. For the prunes, bring the water, sugar and cinnamon stick to the boil, add in the prunes, bring back to the boil and cold.
  6. To serve, cut the cheese cake into 8 pcs, dust with icing sugar, dress on a plate with three pcs of prunes with a little stewing liqueur and a sprig of mint.
  7. Cheesecake is best served at room temperature.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 150g
Recipe makes 8 servings
Calories 432  
Calories from Fat 175 41%
Total Fat 19.89g 25%
Saturated Fat 11.87g 47%
Trans Fat 0.0g  
Cholesterol 125mg 42%
Sodium 174mg 7%
Potassium 240mg 7%
Total Carbs 60.06g 16%
Dietary Fiber 2.4g 8%
Sugars 37.24g 25%
Protein 5.29g 8%
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