Plum Cheesecake

The winner of the last KKVKVK N°11, namely Ninnie de Mitaine Ecarlate chose cheesecake as the theme for the 12th edition. So this is my first real cheesecake (not the ready-mix sort!) Well it must have been alright, given the speed at which they disappeared, and the rest of the family seems to agree... As for the decoration, after 2 days of plum jam making, there could only be one possible choice!

Preparation : 1 hour
Refrigeration : 5 hours
Ingredients for 6/8

150 gr shortbread biscuits
80 gr butter
3 eggs
150 gr sugar
1 sachet vanilla sugar
350 gr coattge cheese
Juice of 1 lemon
4 gelatine leaves
20 cl single cream
Presentation :
3 plums
Mint leaves
Blackcurrant syrup

• Mix the biscuits with the butter in a food processer.
• Spread this paste over oven-proof paper to line the bottom of a mould, or 9 circles.
• Leave to cool in the fridge.
• Soften the gelatine leaves in cold water.
• Mix the egg yolks with 100gr of sugar, and the vanilla sugar powder in a mixer.
• When the mixture begins to froth, add in the drained cottage cheese.
• Warm the lemon juice, then dissolve the gelatine into it.
• Whip the cream until firm, and add to the cottage cheese.
• Beat the egg whites with the 50gr of remaining sugar until firm.
• Mix the egg whites and lemon juice into the cottage cheese preparation.
• Fill the moulds and smooth the tops.
• Leave in the fridge for 5 hours.

Presentation

• Turn out the cheesecakes with the aide of a sharp knife.
• Cut the plums into thin slices, and use to decorate the tops of the cheesecakes.
• Add the mint leaves, and decorate the dish with blackcurrant juice.