Autumn and the plum season have arrived so it’s time to make delicious pies and cakes. Almost everyone in the world love cheescakes, so why not make one with palinka? Plum palinka creates wonderful harmony in the cream so it’s worth a try. Here comes the recipe:
Ingredients (for a 18 cm cake mould)
- 150 g oat biscuit
- 50 g butter
- 2 tbs plum jam (homemade, sugar free)
- 250 g cream cheese
- 75 g powdered erythriol
- 2 whole eggs+ 1 egg yolk
- 50 g cream
- 50 g sour cream
- 5 tbs plum palinka
- 1 ts cornstarch
- 4 cubes of dark chocolate
- plum jam
Mash the biscuits in a bowl or crush them up in a blender and then mix in the melted butter. Place the mixture on the bottom of the cake mould (18 cm) and carefully press it around with your fingers or the back of a spoon. Let it set in the refrigerator and prepare the cream.
Mix the cream cheese until it is smooth, add the powdered erythriol and mix in the yolk and the eggs one by one. After that add the cream, the sour cream and the plum palinka and mix well. Add a teaspoon of cornstarch to the mixture and stir thoroughly.
Take the biscuit base out of the fridge and spread plum jam on it. Cover the bottom and the side of the cake mould with two layers of aluminum foil. Pour the mixture into the mould and spread it evenly. Put the mould into a high-wall pan and pour water around it to a height of approx. 2 cm.
Put it in the preheated (356°F/ 180 °C) oven and immediately reduce the temperature to 302 °F / 150 °C. Bake the cake for 45 minutes.
When it’s done, let it cool down completely and then put it in the fridge for a few hours or a night. The next day, carefully cut it around before removing the side of the mould. For decoration, use plum jam and melted dark chocolate pieces.