Baked Plum Cheesecake

• None None FOR THE PASTRY
• 1 3/4 cups flour
• 1/4 cup powdered sugar
• 8 tbsp (1 stick) cold butter, chopped
• 2 None egg yolks
• None None FOR THE FILLING
• 2 pkg (8 oz each) cream cheese, softened
• 1 tbsp finely grated orange peel
• 3/4 cup granulated sugar
• 2 None eggs
• 1/2 cup sour cream
• 2 tbsp flour
• 1/3 cup orange juice
• None None FOR THE PLUMS
• 8 None plums, quartered
• 2 tbsp orange juice
• 2 tbsp brown sugar

1. Grease an 11 x 7-inch tart pan with removable bottom or a 10-inch springform pan.
2. For the pastry, process flour, powdered sugar and butter until crumbly. Add egg yolks and 1 tbsp ice-cold water; pulse until ingredients come together. Knead on floured surface until smooth. Wrap in plastic wrap; refrigerate for 30 mins.
3. Roll pastry between sheets of parchment paper until large enough to line pan. Press into bottom and sides of pan; trim edges. Refrigerate for 30 mins.
4. Preheat the oven to 350u0b0F. Place pan on a baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 10 mins; remove paper and beans. Bake for 10 mins; cool.
5. Reduce oven temperature to 325u0b0F. For the filling, beat cream cheese, orange peel and sugar in medium bowl with electric mixer until smooth. Beat in eggs, one at a time. Add remaining ingredients; beat until smooth. Pour into crust.
6. Bake for 50 mins. Cool in pan on wire rack. Refrigerate for 3 hours or overnight.
7. Meanwhile, increase oven temperature to 400u0b0F. Place plums in single layer on baking pan. Sprinkle with orange juice and sugar. Bake for 20 mins, or until soft. Cool.
8. Arrange plums over top of cheesecake.

flour, powdered sugar, cold butter, egg yolks, filling, cream cheese, sugar, eggs, sour cream, flour, orange juice, orange juice, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/37014 (may not work)