Summer is the season for fresh fruits and berries. If you can get all that fresh from the farmer’s market it’s a must to make something with it, right?! ;) Right now we’re in plum season – this means, of course, you got to bake something with plums. Normally, we would make a big tray of plum streusel cake to celebrate plums and the start of the season but this year decided to bake something different. A delicious Damson Plum Poppy Seed (Streusel) Cheesecake. A great combination in my opinion. Isn’t it? ;)
I’m a huge fan of cakes with streusels on top. Even better if they got a fruity layer underneath so you get those different textures – soft and crunchy. Plums are always great here but cherries, apples, or peaches work here great as well. Here you got another texture from the cheesecake underneath the plums. The “jackpot” of textures and flavors I’d say ;P
To make it even better – half of the cheesecake is actually a poppy seed cheesecake. So we got a crunchy base, the poppy seed layer, the regular cheesecake layer, juicy soft plums, and crunchy streusels on top. Do not tell me that does not sound like the perfect cake! Just thinking about it makes me drool again ;P
If you think this combination could be nice you should definitely make this cake and give it a try. Baking the cake is pretty easy. Normally you would prepare dough for the base and a mixture for the streusels on top. Here you can use the streusels for both. This makes it particularly easy if you want to turn this cake into a tray bake to get a bigger cake for a larger group of people. Instead of two distinct layers, you can also swirl the cheesecake filling and the poppy seed filling. Looks nice when you cut the cake ;)
Note: You really have to give the cake some resting time in the fridge before serving. The recipe says 2 hours – that’s the bare minimum. I would recommend leaving it longer in the fridge so the cheesecake filling can firm up properly. It’s summer and with hot temperatures, cakes like this one here need to be chilled properly ;)
INGREDIENTS / ZUTATEN
For the streusels:
7 oz. (200g) wholemeal rolled oats
6.3 oz. (180g) spelt flour
3.5 oz. (100g) brown sugar (or xylitol)
1 pinch of salt
1 tsp. vanilla extract
7 oz. (200g) cold butter
For the filling & topping:
17.6 oz. (500g) damson plums, pitted & halved
21 oz. (600g) cream cheese
9 oz. (250g) mascarpone
1.8 oz. (50g) sugar (or xylitol)
2 medium eggs
1 tsp. vanilla extract
1 1/2 tbsp. cornstarch
9 oz. (250g) pre-made poppy seed mix*
Für die Streusel:
200g Vollkorn Haferflocken (Großblatt)
180g Dinkelmehl (Type 630)
100g brauner Zucker (oder Xylit)
1 Prise Salz
1 TL Vanille Extrakt
200g Butter, kalt
Für die Füllung & Belag:
500g Zwetschgen, halbiert
600g Frischkäse
250g Mascarpone
50g Zucker (oder Xylit)
2 Eier (M)
1 TL Vanille Extrakt
1 1/2 EL Speisestärke
250g Mohn-Fix*
DIRECTIONS / ZUBEREITUNG
1. In a large bowl mix the rolled oats, spelt flour, sugar (or xylitol), and salt until well combined. Add vanilla extract and the cold butter in small pieces. Mix with the dough hooks of a hand mixer (or with your hands) to get different-sized streusels. Place in the fridge for about 20 minutes.
2. Line a 9.5 inches (24cm) springform tin with baking parchment and grease lightly. Transfer about 2/3 of the streusels into the tin and press to the bottom and sides. The edge of the crust should be at least 1.6 inches (4cm) high. Place in the fridge until needed again.
3. Preheat the oven to 350°F (180°C). Wash, dry, halve and pit the plums. Set aside. For the filling, mix the cream cheese, mascarpone, and sugar (or xylitol) in a large bowl. Add the eggs and vanilla extract and mix well. Sift the cornstarch on top and mix in well – no lumps should be visible. Stir about 1/3 of the mixture into the pre-made poppy seed mix. Pour that into the prepared tin and smooth out the top. Carefully add the remaining filling and smooth out the top as well to get even layers. Place the plum halves on top and sprinkle with the remaining streusels. Bake the cake for about 50-55 minutes. Remove from the oven and let cool down completely. Refrigerate for at least 2 hours before serving to allow the cheesecake mixture to set…
1. Haferflocken, Dinkelmehl, Zucker (oder Xylit) und Salz in einer großen Schüssel vermischen. Den Vanille Extrakt und die kalte Butter in kleinen Stücken dazugeben und dann mit den Knethaken eines Handrührgeräts (oder mit den Händen) zu Streuseln verarbeiten. Für etwa 20 Minuten in den Kühlschrank stellen.
2. Eine 24cm (9.5 inches) Springform mit Backpapier auslegen und leicht einfetten. Etwa 2/3 der Streusel in die Form schütten und dann am Boden und den Seiten festdrücken – der Rand sollte eine Höhe von mind. 4cm (1.6 inches) haben. Bis zur weiteren Verwendung noch einmal in den Kühlschrank stellen.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Die Zwetschgen waschen, trocknen, halbieren und entsteinen. Zur Seite stellen. Für die Füllung den Frischkäse, Mascarpone, Zucker (oder Xylit) in einer großen Schüssel verrühren. Eier und Vanille Extrakt dazugeben und gut unterrühren. Die Speisestärke darüber sieben und gut verrühren – es sollten keine Klümpchen sichtbar sein. Etwa 1/3 der Masse mit dem Mohn-Fix verrühren. Dann als Erstes die Mohn-Mischung in die vorbereitete Form geben und glatt streichen, dann die restliche Füllung vorsichtig darauf verteilen und ebenfalls glatt streichen. Die Zwetschgenhälften kreuz und quer auflegen, dann mit den restlichen Streuseln bestreuen und für etwa 50-55 Minuten backen. Aus dem Ofen holen und komplett abkühlen lassen. Vor dem Servieren mindestens 2 Stunden in den Kühlschrank stellen, damit die Käsekuchenmasse noch etwas anziehen kann.
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Here is a version of the recipe you can print easily.
Print
Damson Plum Poppy Seed Cheesecake
- Prep Time: 00:25
- Cook Time: 00:55
- Total Time: 05:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: Germany
- Diet: Vegetarian
Description
Long name for a cake but definitely worth every letter used: Damson Plum Poppy Seed Streusel Cheesecake. So creamy and delicious! Perfekt late summer cake!
Ingredients
For the streusels:
7 oz. (200g) wholemeal rolled oats
6.3 oz. (180g) spelt flour
3.5 oz. (100g) brown sugar (or xylitol)
1 pinch of salt
1 tsp. vanilla extract
7 oz. (200g) cold butter
For the filling & topping:
17.6 oz. (500g) damson plums, pitted & halved
21 oz. (600g) cream cheese
9 oz. (250g) mascarpone
1.8 oz. (50g) sugar (or xylitol)
2 medium eggs
1 tsp. vanilla extract
1 1/2 tbsp. cornstarch
9 oz. (250g) pre-made poppy seed mix*
Instructions
1. In a large bowl mix the rolled oats, spelt flour, sugar (or xylitol), and salt until well combined. Add vanilla extract and the cold butter in small pieces. Mix with the dough hooks of a hand mixer (or with your hands) to get different-sized streusels. Place in the fridge for about 20 minutes.
2. Line a 9.5 inches (24cm) springform tin with baking parchment and grease lightly. Transfer about 2/3 of the streusels into the tin and press to the bottom and sides. The edge of the crust should be at least 1.6 inches (4cm) high. Place in the fridge until needed again.
3. Preheat the oven to 350°F (180°C). Wash, dry, halve and pit the plums. Set aside. For the filling, mix the cream cheese, mascarpone, and sugar (or xylitol) in a large bowl. Add the eggs and vanilla extract and mix well. Sift the cornstarch on top and mix in well – no lumps should be visible. Stir about 1/3 of the mixture into the pre-made poppy seed mix. Pour that into the prepared tin and smooth out the top. Carefully add the remaining filling and smooth out the top as well to get even layers. Place the plum halves on top and sprinkle with the remaining streusels. Bake the cake for about 50-55 minutes. Remove from the oven and let cool down completely. Refrigerate for at least 2 hours before serving to allow the cheesecake mixture to set…
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
