Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups mashed cooked potatoes
- 2 cups chopped plums
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Potato masher
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the mixture resembles wet sand.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Add the sour cream, vanilla extract, and salt. Mix until well combined.
7. Add the mashed cooked potatoes and mix until well combined.
8. Pour the mixture over the cooled crust.
9. In a small mixing bowl, combine the chopped plums, brown sugar, all-purpose flour, and melted butter. Mix well.
10. Spoon the plum mixture over the cheesecake mixture.
11. Bake for 50-60 minutes, or until the cheesecake is set.
12. Remove from the oven and let cool to room temperature.
13. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 60 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 520
Fat: 34g
Saturated Fat: 19g
Cholesterol: 170mg
Sodium: 430mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 32g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits.
- Unsalted butter can be substituted with salted butter.
- Granulated sugar can be substituted with brown sugar.
- Plums can be substituted with any other fruit of your choice.
- All-purpose flour can be substituted with almond flour.
Variations:
- Instead of plums, you can use any other fruit such as blueberries, raspberries, or strawberries.
- You can add a layer of caramel sauce on top of the cheesecake before adding the fruit.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- Use a potato masher to mash the cooked potatoes until they are smooth.
- Line the springform pan with parchment paper to make it easier to remove the cheesecake from the pan.
- Let the cheesecake cool to room temperature before chilling it in the refrigerator.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the cheesecake, let it come to room temperature and then bake it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Top the cheesecake with fresh fruit and whipped cream.
- Dust the cheesecake with powdered sugar before serving.
Garnishes:
- Fresh fruit
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks, it may have been overbaked or the oven temperature may have been too high.
Food safety advice:
- Make sure the cheesecake is fully cooked before serving.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
- Tüffel un Plum Cheesecake is a traditional German dessert that combines potatoes and fruit in a creamy cheesecake.
Flavor profiles:
- Sweet
- Creamy
- Tart
Serving suggestions:
- Serve the cheesecake chilled with fresh fruit and whipped cream on top.
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