Plum Cheesecake

• 7 ounces butter softened
• 1 lemon zest only
• 1 1/2 teaspoons vanilla extract
• 1 2/3 cups sugar
• 8 medium eggs
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 20 ounces cottage cheese full-fat
• 1 tablespoon cornstarch
• 10 ounces plums yellow, halved and stoned
• powdered sugar to dust

1. Place the butter, lemon zest, 1/2 tsp vanilla extract and 1 cup of the sugar in a bowl and beat together until creamy. Gradually beat in 4 of the eggs then sift over the flour and baking powder and stir to make a soft dough. Roll out the dough and use to line the base and halfway up the sides of a greased 10 inch springform pan. Preheat the oven to 325u0b0F.
2. Place the rest of the sugar in a bowl with the cottage cheese and beat together until smooth. Beat in the remaining eggs, one at a time. Stir in the vanilla extract and cornstarch. Place half of the plums on the dough base then spoon over the cheesecake filling. Top with the rest of the plums, cut-side up.
3. Place the cheesecake on a baking sheet and bake for about 1 hr until the filling is just set. Cover loosely with foil after 40 mins if the top edges begin to over brown. Leave to cool in the pan. Remove the cold cheesecake from the pan and serve dusted with powdered sugar.

butter, lemon zest only, vanilla, sugar, eggs, flour, baking powder, cottage cheese, cornstarch, powdered sugar

Taken from www.yummly.com/recipe/Plum-Cheesecake-1407749 (may not work)