Recipe: Plum cheesecake

Back when I could eat carbs (before diabetes and all that), one of my
favorite late summer/early autumn desserts was The Plum Tart. Seriously,
for a number of years, one of the food writers for the New York Times
(Marion Burros, I think) would print the recipe every summer; if she
didn't, people would write and call, asking for it. It was essentially a
not too sweet white sheet cake with prune plums cut in half and put on
top, then covered with streusel topping or cinnamon sugar. There were
variants, to reduce fat, and so forth. My mother made a version with
peaches also.

Well, with low- carb, that's right out. But right before Rosh Hashanah,
I had a brainstorm: you can do cheesecake with a fruit topping, so I
did. This, therefore, is a combination of Marion Burros' plum tart with
Fran McCullough's cheesecake recipe.

Ingredients
-----------
2 8 oz bricks of cream cheese at room temperature
2 extra large eggs
3/4 cup Splenda
1 tsp lemon zest
1 tsp pure vanilla extract
8 Italian prune plums

Preheat oven to 350 F.
Whip together cream cheese, eggs, Splenda.
Add lemon zest and vanilla.
Butter an 8" non-stick springform pan, and spoon in the cheesecake
mixture.
Cut prune plums in half and put on top of cheesecake mixture, skin side
up.
Sprinkle with a Splenda/cinnamon mixture.
Bake for 10 minutes, then lower oven temperature to 275F and bake for
another hour, or until a toothpick inserted between plum halves comes
out clean.
Cool and enjoy.

Even though the cheesecake base for this is the same as for a NY style
cheesecake, because it's half the amount and some of the fruit juice
soaks into it, it comes out a lot lighter in texture.

You could use a nut crust, I suppose, but the fruit adds carbs over and
above what the cheesecake itself has, so maybe in the middle of the
winter...

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

Boy -- that really sounds good....I'd use an almond crust and then I'd put
the sour cream mixture over the fruit, and maybe put an layer of ground
almonds on top! Wow! Good thing the holidays are still a ways off....

Alice Faber wrote:
:: Back when I could eat carbs (before diabetes and all that), one of my
:: favorite late summer/early autumn desserts was The Plum Tart.
:: Seriously, for a number of years, one of the food writers for the
:: New York Times (Marion Burros, I think) would print the recipe every
:: summer; if she didn't, people would write and call, asking for it.
:: It was essentially a not too sweet white sheet cake with prune plums
:: cut in half and put on top, then covered with streusel topping or
:: cinnamon sugar. There were variants, to reduce fat, and so forth. My
:: mother made a version with peaches also.
::
:: Well, with low- carb, that's right out. But right before Rosh
:: Hashanah, I had a brainstorm: you can do cheesecake with a fruit
:: topping, so I did. This, therefore, is a combination of Marion
:: Burros' plum tart with Fran McCullough's cheesecake recipe.
::
:: Ingredients
:: -----------
:: 2 8 oz bricks of cream cheese at room temperature
:: 2 extra large eggs
:: 3/4 cup Splenda
:: 1 tsp lemon zest
:: 1 tsp pure vanilla extract
:: 8 Italian prune plums
::
:: Preheat oven to 350 F.
:: Whip together cream cheese, eggs, Splenda.
:: Add lemon zest and vanilla.
:: Butter an 8" non-stick springform pan, and spoon in the cheesecake
:: mixture.
:: Cut prune plums in half and put on top of cheesecake mixture, skin
:: side up.
:: Sprinkle with a Splenda/cinnamon mixture.
:: Bake for 10 minutes, then lower oven temperature to 275F and bake for
:: another hour, or until a toothpick inserted between plum halves comes
:: out clean.
:: Cool and enjoy.
::
:: Even though the cheesecake base for this is the same as for a NY
:: style cheesecake, because it's half the amount and some of the fruit
:: juice soaks into it, it comes out a lot lighter in texture.
::
:: You could use a nut crust, I suppose, but the fruit adds carbs over
:: and above what the cheesecake itself has, so maybe in the middle of
:: the winter...
::
:: --
:: AF
:: "Non Sequitur U has a really, really lousy debate team."
:: --artyw raises the bar on rec.sport.baseball