Crust:

Prepare a 10” springform by buttering interior of plan completely. Heat your oven to 350°F (176°C).

In a large bowl, combine flour, butter, sugar, egg and baking powder. Stir until the mixture resembles a coarse meal. Pour into the prepared springform pan. Press the mixture down with your fingers to form an even textured crust. Press into the corners of the pan so that the crust is thin and dough is pressed up higher onto the inside surface of the pan. Set aside.

Filling:

Prepare the plums but cutting open to remove the pit. Slice vertically so that plum opens up into 4 pieces. Set aside.

In a separate bowl, combine the cream cheese, egg yolks, sugar, sour cream and vanilla extract. Mix well with an electric hand mixer until smooth.

Remove the beaters from the electric hand mixer. Wash and dry completely.

In a separate bowl, whip the egg whites until stiff peaks form. Fold the whipped egg whites into the cream cheese filling mixture. When well combined, pour into the prepared springform pan.

Arrange the prepared plums in the cream cheese filling. Place the cake in the preheated oven and bake for 75-90 minutes until a toothpick comes out clean from the center. Remove the cake from the oven and allow to cool completely.

Syrup:

Add the reserved plums to a small saucepan along with the water and sugar. Place on the stove and bring to a simmer for 5 minutes. Remove from heat and allow to cool completely.

Using a mesh strainer, strain out the cooked fruit, reserving the liquid.*  Stir in the Amaretto liqueur.

Serve Plum Cheesecake Tart topped with plum syrup and whipped cream