Plum Streusel Cheesecake

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I like cheesecake best without a base and yet this plum cheesecake has a base of crumble dough got. I mean streusel as a base does not count as a base, right? A crumble base like this is pretty handy. You only have to knead dough once and you can use it on the bottom and top of a cheesecake. Ingenious, right?

For the crumble dough, knead flour, soft butter, brown or white sugar, salt, and of course cinnamon into crumbles. You can use your hand mixer or food processor with the dough hooks for this, or just your hands.

For the filling, mix eggs, sugar, cottage cheese, yogurt, cream and vanilla pudding powder. Instead of the custard powder, feel free to use cornstarch (40 g) and 1 tsp vanilla paste. The only thing that stops you is pitting the plums. But for the dreamlike final result it is already worth it 😉.

Once you have the three components ready, it’s time to “layer”. To do this, line a small, but deep baking tray with baking paper (it’s best to moisten it a bit and crumple it up, then it’s easier to place in the pan) and put 2/3 of the crumble dough on the bottom, press it down and put the cheesecake mixture on top. Then put the diced plums on top of the cheesecake mixture and finally sprinkle the rest of the crumble dough on top. Now just bake, let cool and enjoy.

 

 

Plum Streusel Cheesecake

 

 

Plum Streusel Cheesecake
Print Recipe

Plum Streusel Cheesecake

Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Plum Streusel Cheesecake

Ingredients

For the crumble dough:

  • 300 g wheat flour
  • 160 g butter, soft
  • 100 g brown sugar
  • 1 pinch of salt
  • 1 tsp cinnamon

For the filling:

  • 350 g plums, not pitted
  • 3 eggs
  • 120 g sugar
  • 500 g curd cheese (20%)
  • 150 g Greek yogurt
  • 50 g cream
  • 1 tsp. vanilla paste
  • 1 pck. vanilla pudding powder

Also:

  • 1 deep baking tray (20 x 25 cm) or a round springform pan (24-26 cm).
  • for a large baking tray simply double the quantity and if necessary work with a baking frame

Instructions

  • Preheat the oven to 180 degrees top/bottom heat. Line the deep baking tray with baking paper (if you wet it and crumple it, it will be easier to place in the pan).
  • For the dough, put the above ingredients in a bowl and knead into a crumble dough. Pour 2/3 of the dough into the baking pan and press it down. You can get the base nice and smooth with a small dough roller (cake pan roller). A spoon or a glass with a flat bottom will also do. Cool the mold until further use.
  • For the filling, wash and pit the plums and cut the halves into six parts. Mix eggs and sugar with a whisk. Add curd cheese, yogurt, cream and vanilla paste and mix. Fold in the custard powder.
  • Spread the quark mixture on the crumble base. Add the plum pieces on top. Sprinkle the rest of the dough on top of the mixture.
  • Bake the cheesecake in the preheated oven for about 45 minutes. The center may still jiggle slightly. The mixture will then firm up after cooling. Open the oven slightly and let the cheesecake cool in the oven. The cake is best cut when it is well cooled.

 

 

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