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Top down view of rustic plum cheesecake with several slices cut in the end

Rustic Plum Cheesecake

Makes 20 small squares
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Course: Dessert
Cuisine: British
Keyword: plum cheesecake
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 10
Calories: 373kcal


For the cheese filling

  • 275 g/1 ⅓ 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/ ⅔ cup butter softened
  • 175 g/1 cup demerara sugar
  • 200 g/ 1 ⅓ cups flour
  • 2 ¼ tsp baking powder
  • 1 tsp vanilla extract
  • 8 plums pitted and quartered


  • 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.
  • For the cheese filling, fix 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.
  • For the sponge, 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.


Calories: 373kcal | Carbohydrates: 43g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 302mg | Potassium: 235mg | Fiber: 1g | Sugar: 26g | Vitamin A: 903IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg