What can be replaced
- The amount of zest can be reduced if you want a softer lemon flavor.
- Cheese is better to take soft, but not too wet.
- Plums should be left in the recipe, because they give the right balance of sweetness and sourness.
Preparation before the start
- Wash the plums, dry them and cut them in half.
- Grate the cheese with a fork if it is very grainy.
- Grease the baking dish with butter.
How to cook (step by step)
- Beat the eggs with sugar until light and fluffy. It is not necessary to make it very dense, but it should become lighter and airier.
- Separately mix the cheese with lemon peel and flour. Make sure that the flour does not remain in dry lumps.
- Combine the cheese and egg parts, mix gently with a spoon or spatula.
- Pour the mass into a greased mold and level the top.
- Lay out the plum halves on top. Do not press them too deep, so that the top remains neat.
- Bake for about 45 minutes at 180°C. After the oven, let the cheesecake cool a little, and only then cut it.
Why this recipe works
- Eggs and sugar give lightness.
- Cheese creates a delicate base without complex cream.
- Flour holds the structure, and plums add juiciness and acidity.
How to understand that a dish is ready
Typical errors
- Mistake 1: take very wet cheese – the curd does not hold its shape well.
- Mistake 2: put too many plums – the middle can become too wet.
- Mistake 3: cut immediately hot – the pieces do not hold.
Recipe options
- Serve warm as a sweet breakfast.
- Serve chilled as a dessert.
- Make a more pronounced lemon flavor by slightly increasing the amount of zest.
Submission
Storage and heating
- In the refrigerator: up to 2 days.
- In the freezer: not the best option because of the fruit part.
- How to reheat: briefly in the microwave or let stand at room temperature.
FAQ
Can it be prepared in advance?
Yes. The next day, the cheesecake cuts well and does not lose its taste.
What to replace plums with?
If you really need to, you can take other soft fruits with acidity, but the basic version works best with plums.
What to do if the cheesecake has settled?
A little settling is normal for cheesecakes. The main thing is that the middle is baked, not raw.
Author’s Tip
In this recipe, you should not chase the maximum lush mass. His strength is in tenderness, not height. I would not overload the base with either fruit or additional additives to leave a pure cheese-plum taste.
This cheesemaker has a very good ratio of effort and result. Here you don’t need to make a base separately, you don’t need to mess with the cream or whip the mass for a long time, but after baking, the middle turns out to be soft, almost creamy, and the plums on top give the same sweet and sour note that makes the taste alive. This recipe works well for breakfast, brunch, or a leisurely weekend bake. It feels close to cheesecake, but is much easier to work with. It is only important not to take too watery cheese, not to overload the form with fruit, and to let the pastry cool a little after the oven.
Ingredients
What can be replaced
- The amount of zest can be reduced if you want a softer lemon flavor.
- Cheese is better to take soft, but not too wet.
- Plums should be left in the recipe, because they give the right balance of sweetness and sourness.
Preparation before the start
- Wash the plums, dry them and cut them in half.
- Grate the cheese with a fork if it is very grainy.
- Grease the baking dish with butter.
How to cook (step by step)
- Beat the eggs with sugar until light and fluffy. It is not necessary to make it very dense, but it should become lighter and airier.
- Separately mix the cheese with lemon peel and flour. Make sure that the flour does not remain in dry lumps.
- Combine the cheese and egg parts, mix gently with a spoon or spatula.
- Pour the mass into a greased mold and level the top.
- Lay out the plum halves on top. Do not press them too deep, so that the top remains neat.
- Bake for about 45 minutes at 180°C. After the oven, let the cheesecake cool a little, and only then cut it.
Why this recipe works
- Eggs and sugar give lightness.
- Cheese creates a delicate base without complex cream.
- Flour holds the structure, and plums add juiciness and acidity.
How to understand that a dish is ready
Typical errors
- Mistake 1: take very wet cheese – the curd does not hold its shape well.
- Mistake 2: put too many plums – the middle can become too wet.
- Mistake 3: cut immediately hot – the pieces do not hold.
Recipe options
- Serve warm as a sweet breakfast.
- Serve chilled as a dessert.
- Make a more pronounced lemon flavor by slightly increasing the amount of zest.
Submission
Storage and heating
- In the refrigerator: up to 2 days.
- In the freezer: not the best option because of the fruit part.
- How to reheat: briefly in the microwave or let stand at room temperature.
FAQ
Can it be prepared in advance?
Yes. The next day, the cheesecake cuts well and does not lose its taste.
What to replace plums with?
If you really need to, you can take other soft fruits with acidity, but the basic version works best with plums.
What to do if the cheesecake has settled?
A little settling is normal for cheesecakes. The main thing is that the middle is baked, not raw.
Author’s Tip
In this recipe, you should not chase the maximum lush mass. His strength is in tenderness, not height. I would not overload the base with either fruit or additional additives to leave a pure cheese-plum taste.