My recipe for plum cheesecake is tasty and rustic looking. You will want to make it as soon as you have ripe plums because as I’d mentioned it’s delicious and because it’s rustic it doesn’t have to look perfect!
Not sure how you feel about breakfast but it is most certainly my favourite meal of the day. I must confess it comes from guilt vs. no guilt attitude.
You see by the time dinner rolls around I end up recalling everything I’ve eaten that day and dinner is often comprised of attempts to eat healthy and failure to do so.
Breakfast is another matter entirely, you start the day fresh so anything is a fair game. Please ignore this if you a healthy eater type, which I am as well…mostly… but I do indulge in naughty nibbles now and then.
Now this plum cheesecake cake. Why am I going on and on about breakfast?
Well it’s because I have eaten it for breakfast and at tea time every day for almost a week. Little bites of sponge cake, luscious plums and cheesecake can make someone’s day turn around in a jiffy and it’s a wonderful thing.
The recipe was adapted from here. I have used Russian farmer’s cheese Tvorog in place of cream cheese to make it more rustic and familiar, I’ve also replaced white sugar with demerara sugar, which is brown unrefined sugar with natural caramel tones.
I’ve also flavoured it with almond because plums are meant to be friends with almonds, don’t you agree?
This plum cheesecake is very simple to make but the end result is nothing short of divine, it’s like summer on a tray. Juicy gorgeous plums, soft and buttery sponge, rich and almondy cheese filling, all of you make me so happy!
It’s time to pull out some baking tools and start playing with sugar and flour friends because 4 o’clock is right around the corner!
Ingredients
For the cheese filling
- 275 g/1 1/3 cup farmer's cheese or ricotta cheese
- 1 egg
- 3 tbs demerara sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
For the sponge
- 3 eggs
- 175 g/ 2/3 cup butter softened
- 175 g/1 cup demerara sugar
- 200 g/ 1 1/3 cups flour
- 2 1/4 tsp baking powder
- 1 tsp vanilla extract
- 8 plums pitted and quartered
Instructions
- Preheat oven to 180C/350F. Grease and line a 28cm X 18cm (11"X 7") rectangular pan with parchment paper, making sure paper is coming up higher than the sides of the pan. You can use a 9" round pan if you can't find a suitable rectangular one.
- Mix farmer's cheese with an egg, sugar, almond and vanilla extract, push it through a fine sieve to smooth it out a bit, the cheese mixture will remain slightly grainy, set aside.
- In a mixing bowl combine eggs, butter, sugar, sifted flour, baking powder and vanilla extract and beat for 2 minutes until well combined. The batter should be light in consistency.
- On a lined baking sheet spread the batter and then spoon the cheese mixture on top of it, then carefully swirl the cheese mixture with a knife.
- Scatter plums all over the cake.
- Bake in the oven for 45 minutes or until the cake tester comes out clean.
- Cool and cut in squares. Serve dusted with powdered sugar if desired.
Here are more brilliant ideas for baking with seasonal fruit!
Spiced Plum Upside-down Cake from Supergolden Bakes.
Nectarine and Marzipan Galette from Domestic Gothess.
Peach, Raspberry and Amaretto Crumble Cake from Cygnet Kitchen.
Raspberry Almond Blondies from Tutti Dolci
Cherry Upside-down Cake from Natasha’s Kitchen
Cheers,
~Julia xx
Angela says
August 17, 2015 at 9:26 amThis looks delicious Julia. I love cakes like this for breakfast and the cheesecake layer looks so tempting. The little plums are so cute too.
Angela x
Laura (Tutti Dolci) says
August 16, 2015 at 3:31 amSo pretty, love the rustic and delicious feel of this cheesecake! Is it wrong that I want a slice for breakfast? 😉
vikalinka says
August 16, 2015 at 1:02 pmIt is the only right response, Laura! 🙂
Louise | Cygnet Kitchen says
August 14, 2015 at 9:12 pmCake for breakfast? Yes, please! Although I’m afraid if I made this, I would also be having it for lunch and dinner! Love those little plums ! Thank so much for sharing my recipe too! Lou xx
Lucy Parissi says
August 14, 2015 at 1:55 pmOh my this looks so gorgeous. I love that first shot. I have been meaning to make something with plums again but run out of time before the holiday – I will just happily stare at your post instead. Eating cake for breakfast is not unheard of in Greece and when in Rome (or in this case Skiathos)… I need to do some baking!
vikalinka says
August 14, 2015 at 1:59 pmSame in Russia, Lucy, I grew up on cake for breakfast! haha Hey better in the morning than at night, right!
Hannah Hossack-Lodge says
August 14, 2015 at 12:38 pmThis is so beautiful, and absolutely suitable for breakfast! I just wish my partner liked cheesecake…I rarely get to make it or I end up having to eat the whole lot myself….whether that is a bad thing or not is debatable though…
vikalinka says
August 14, 2015 at 1:57 pmI know what you mean, but I sorta ate it by myself too. My husband was away on a work trip and kids are not too much into cooked fruit. I love it!! 🙂
Jennifer @ Seasons and Suppers says
August 14, 2015 at 11:08 amLove this! What a great twist on a classic and endlessly customizable with any fruit.
vikalinka says
August 14, 2015 at 11:16 amThank you Jennifer, yes, absolutely, any fruit will do. I am going to be so sad when summer is over!
aimee @twigg studios says
August 14, 2015 at 10:55 amThis looks so yummy I have got a few of the small British plums I may try it with those
vikalinka says
August 14, 2015 at 11:07 amThanks, Aimee! I’ve learned that small British anything is usually better and sweeter. 😉