Unfortunately, the season for mirabelle plums is always quite short here in Germany. Far too short, given how much you can do with these small cousins of the good old plum! As you can see, for instance, we baked a Mirabelle Plum Streusel Cheesecake – super creamy, sweet, and truly delicious! It’s so good that it’s worth baking it more than once a season…
Mirabelle plums aren’t quite as popular or widespread as regular plums or damson plums, even though they all belong to the same family. Mirabelles prefer warmer weather and are therefore found mostly in the south of Germany and Europe – which makes them a bit rarer to begin with. Since the fruit is also relatively small compared to plums or damson plums, you could say they offer a lower »yield«. The ratio of fruit flesh to stone is much smaller…
Consequently, for a mirabelle cake, you need to buy and pit significantly more fruit than you would for a regular plum cake. That means spending more time working and pitting if you want to bake with mirabelle plums. But the extra effort is definitely worth it… as you can perhaps see from this delicious mirabelle plum streusel cheesecake.
Unfortunately, we don’t have a garden of our own where we could plant any trees. Our building here in Berlin is a classic older structure with five floors and a large courtyard in the back. There are a few trees and bushes there, but none of them bear fruit. It would have been great if someone had planted apple trees or other fruit-bearing trees or bushes there… but I suppose one shouldn’t complain. At least we have something green!
I once spoke with former neighbors who had lived in the building thirty years before we moved in. Back then, there was absolutely no greenery in the courtyard at all. Our building was located on the East side of the Berlin Wall – less than 50 meters away – and was a bit run-down back then. Landscaping the backyard wasn’t exactly a priority for the landlord I assume.
Anyway. Fortunately, we have friends who can get us some fresh fruit now and then during summer – something that isn’t exactly common in Berlin if you live inside the S-Bahn ring. Out in the suburbs, it’s no problem, but the city center is densely populated with almost no gardens, unfortunately.
Of course, you don’t have to use hand-picked fruit from your or a friend’s garden for this cake. Delicious mirabelle plums from the farmers’ market or supermarket work perfectly well, too. Occasionally you get lucky and find special offers for fruit like mirabelle plums right when the season kicks off.
If you’d like to try some more recipes featuring mirabelle plums or regular plums, you might want to take a look at our Mirabelle Plum Filo Tart. It’s extremely delicious thanks to those little mirabelles, but it would taste great with regular plums or damson plums, too.
The same goes for our Mirabelle Plum Poppy Seed Streusel Cheesecake. It’s a super tasty cake that we’ve baked many times – either exactly like you can see it in the pictures or with slight adjustments (using damson plums, for instance). A poppy seed cake is always a winner! Just add a bit of fruit on top, and it instantly turns into a showstopper.
INGREDIENTS / ZUTATEN
For the streusels:
10.6 oz. (300g) all-purpose flour*
3/4 cup (150g) sugar (fine)*
2/3 cup (150g) cold butter
1 medium egg yolk
1/2 tsp. vanilla extract*
For the filling:
17.6 oz. (500g) Mirabelle plums, halved & pitted
1 tbsp. all-purpose flour*
1/2 cup (100g) sugar (fine)*
1/3 cup (80g) butter, at room temperature
3 medium eggs
1 organic lemon, zest
21 oz. (600g) cream cheese
Für die Streusel:
300g Mehl (Type 405)*
150g Zucker (fein)*
150g Butter, kalt
1 Eigelb (M)
1/2 TL Vanille Extrakt*
Für die Füllung:
500g Mirabellen, halbiert & entsteint
1 EL Mehl (Type 405)*
100g Zucker (fein)*
80g weiche Butter
3 Eier (M)
1 Bio-Zitrone, Abrieb
600g Frischkäse
DIRECTIONS / ZUBEREITUNG
1. Wash, dry, half, and pit the Mirabelle plums. Add them to a small bowl and mix with the flour. Set aside.
2. Preheat the oven to 200°C (390°F). Line a 24cm springform tin* with baking parchment and set aside.
3. Combine the flour and sugar for the streusels in a large bowl. Add the cold butter in small pieces and toss to combine. Add the egg yolk and vanilla extract and mix in. Use your fingers to create different-sized streusels. Transfer about 2/3 of the streusels to the prepared springform tin and press them down to create an even layer. Bake in the preheated oven for about 10 minutes.
4. While the cake base is in the oven, prepare the filling. Add the sugar and butter to a large bowl and mix until light and fluffy. Next, add the eggs one after another and mix well after each addition. Add the lemon zest and mix it in. Finally, add the cream cheese in two batches. Do not overmix, you only want the mixture to be smooth and without any lumps.
5. Remove the springform tin from the oven, pour the cream cheese mixture onto the pre-baked base, then place the Mirabelle plums evenly on top and sprinkle with the remaining streusels. Return the baking tin to the oven and bake for about 40 minutes longer. Take the baked cake out of the oven and let it cool down completely, then place it in the fridge for at least 2 hours or overnight before serving.
1. Die Mirabellen waschen, trocknen, halbieren und entsteinen. In einer kleinen Schüssel mit 1 EL Mehl vermischen und zur Seite stellen.
2. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Eine 24cm Springform* mit Backpapier auslegen und zur Seite stellen.
3. Das Mehl für die Streusel mit dem Zucker in einer großen Schüssel vermischen. Die Butter in kleinen Stücken dazugeben und untermengen. Eigelb und Vanille Extrakt ebenfalls dazugeben und alles zu Streuseln verarbeiten. Etwa 2/3 der Streusel in die vorbereitete Springform schütten und zu einer glatten Schicht zusammendrücken. Für etwa 10 Minuten im vorgeheizten Ofen backen.
4. Während der Boden backt, die Füllung zubereiten. Dazu Zucker und weiche Butter hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Den Abrieb der Zitrone dazugeben und unterrühren, dann den Frischkäse in zwei Portionen dazugeben und jeweils nur so lange unterrühren, bis man keine Klümpchen mehr sehen kann.
5. Die Form aus dem Ofen nehmen, die Frischkäsemasse auf den vorgebackenen Boden geben, dann die Mirabellen darauf verteilen und mit den verbliebenen Streuseln bestreuen. Die Form zurück in den Ofen schieben und dann noch einmal für etwa 40 Minuten backen. Den fertigen Kuchen aus dem Ofen nehmen und komplett abkühlen lassen, danach noch mind. 2 Stunden oder über Nacht in den Kühlschrank stellen.
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Here is a version of the recipe you can print easily.
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Mirabelle Plum Streusel Cheesecake
- Prep Time: 00:30
- Cook Time: 00:50
- Total Time: 04:00
- Yield: -
- Category: Cheesecakes
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
If you can find mirabelle plums in summer – this is the cake to bake: a delicious Mirabelle Plum Streusel Cheesecake. It’s one of the best cakes we ever made!
Ingredients
For the streusels:
10.6 oz. (300g) all-purpose flour*
3/4 cup (150g) sugar (fine)*
2/3 cup (150g) cold butter
1 medium egg yolk
1/2 tsp. vanilla extract*
For the filling:
17.6 oz. (500g) Mirabelle plums, halved & pitted
1 tbsp. all-purpose flour*
1/2 cup (100g) sugar (fine)*
1/3 cup (80g) butter, at room temperature
3 medium eggs
1 organic lemon, zest
21 oz. (600g) cream cheese
Instructions
1. Wash, dry, half, and pit the Mirabelle plums. Add them to a small bowl and mix with the flour. Set aside.
2. Preheat the oven to 200°C (390°F). Line a 24cm springform tin* with baking parchment and set aside.
3. Combine the flour and sugar for the streusels in a large bowl. Add the cold butter in small pieces and toss to combine. Add the egg yolk and vanilla extract and mix in. Use your fingers to create different-sized streusels. Transfer about 2/3 of the streusels to the prepared springform tin and press them down to create an even layer. Bake in the preheated oven for about 10 minutes.
4. While the cake base is in the oven, prepare the filling. Add the sugar and butter to a large bowl and mix until light and fluffy. Next, add the eggs one after another and mix well after each addition. Add the lemon zest and mix it in. Finally, add the cream cheese in two batches. Do not overmix, you only want the mixture to be smooth and without any lumps.
5. Remove the springform tin from the oven, pour the cream cheese mixture onto the pre-baked base, then place the Mirabelle plums evenly on top and sprinkle with the remaining streusels. Return the baking tin to the oven and bake for about 40 minutes longer. Take the baked cake out of the oven and let it cool down completely, then place it in the fridge for at least 2 hours or overnight before serving.
Notes
Let your creativity shine in the kitchen!
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