Not too long ago I published a recipe for a Mirabelle Plum Poppy Seed Streusel Cheesecake here. I really like cakes with plums, but I actually did not want to publish a new plum recipe this year – I think I already have enough… and now you get another one ;P Guess I could not resist those purple little fellas. Hope you don’t mind that new one for this Semolina Cheesecake with Damson Plums.
It is one thing to make plans and another thing to follow them. So the plan was to skip the plums this year and make other recipes instead. I already have several plum recipes like this Damson Plum Cake Tray Bake – which is actually my most clicked recipe at the moment. Not surprised since plums are in season right now ;) But hey – there are so many other things to bake so skipping the plum season this year seemed a good plan. Well… until I saw those fellas in the store and had to buy them.
I think this cake here could be “the next big thing” ;) I mean the next recipe that gets popular during plum season – or any other time of the year in fact. It’s a really, really nice cake! Dunno if semolina pudding is popular outside of Germany, but this cake is my take on recreating one of my favorite desserts as a kid: semolina pudding with damson plum compote. So good! The basic version of semolina pudding (my mom always made for me) is seasoned with cinnamon and sugar only – when I behaved well I got some add-ons on top like fruits or compote. Damson plum compote ;) So good! If you know a bit about the dishes of the alpine region you might know this kind of compote already. We call it “Zwetschgenröster” and it’s often served with shredded pancakes aka. Kaiserschmarren. Also a really nice dessert ;)
Anyway. If you are not the biggest fan of plums (?!) you can replace those fruits with other summer fruits like peaches, cherries or maybe mandarin oranges. Since it’s all baked you can use fresh stuff or frozen/canned fruits and berries. There will not be much of a difference at the end. Making this cake here with damson plums from the farmers market is not an option for much longer since the season ends soon… so make one now or use something else as a topping. Or freeze some plums now and use them all winter long. That’s normally what I do ;)
I mention in the recipe that you can add some cinnamon sugar on top when baking the cake but it’s optional though. Go with whatever you like – I prefer the cinnamon sugar version even though it reminds me a little bit of autumn already. Maybe you should make both versions and let your family decide what’s best ;)
INGREDIENTS / ZUTATEN
1 3/4 cups (230g) all-purpose flour
1/4 cup (50g) sugar
1 1/2 tsp. baking powder
1/2 cup (120g) cold butter
1 medium egg
For the filling:
17.6 oz. (500g) damson plums
3.5 oz. (100g) butter, softened
3/4 cup (150g) sugar
2 tsp. vanilla extract
3 medium eggs, divided
4.2 oz. (120g) soft wheat semolina
1 tbsp. cornstarch
17.6 oz. (500g) low-fat curd (Quark)
17.6 oz. (500g) mascarpone
some ground cinnamon/sugar (optional)
230g Mehl (Type 550)
50g Zucker
1 1/2 TL Backpulver
120g kalte Butter
1 Ei (M)
Für die Füllung:
500g Zwetschgen
100g weiche Butter
150g Zucker
2 TL Vanille Extrakt
3 Eier (M), getrennt
120g Weichweizengrieß
1 EL Speisestärke
500g Magerquark
500g Mascarpone
etwas Zimt/Zucker (optional)
DIRECTIONS / ZUBEREITUNG
2. Add the flour for the base together with the sugar and baking powder to a large bowl and mix until well combined. Add the cold butter in small pieces, mix with the flour and cut into pea-sized pieces with a pastry blender or knife. Add the egg and mix/knead quickly until you get a smooth dough. Roll out the dough on a floured surface slightly larger than the tin. Place in the prepared tin and press to the bottom and sides to form a nice crust (almost up to the edge). Place in the fridge for about 30 minutes to cool down and firm up.
3. Preheat the oven to 350°F (180°C). Add the butter and sugar for the filling to a large bowl and mix until light and fluffy. Add the vanilla extract and the egg yolks and mix until well combined. Mix the semolina with the cornstarch and add together with the curd (Quark) and mascarpone to the bowl and mix well. Whisk the egg whites in a separate bowl until stiff peaks form, add to the mixing bowl and gently fold in. Pour the batter on the prepared crust and smooth out the top. Place the halved plums all over the top (sprinkle with some cinnamon/sugar if you like) and bake for 55-60 minutes or until the cake is set and is moving only a little in the center when you shake the baking tin. Take out of the oven and let cool down completely. After that place in the fridge for at least 2 hours before cutting. Serve with some whipped cream if you like that.
2. Das Mehl für den Boden mit dem Zucker und Backpulver in einer großen Schüssel vermischen. Die Butter in kleinen Stücken dazugeben, im Mehl schenken und dann mit einem Teigmischer in etwa erbsengroße Stücke zerteilen. Das Ei dazugeben und alles schnell zu einem glatten Teig verkneten. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen und dann in die Form legen und am Boden und den Seiten festdrücken – der Rand sollte bis fast unter die Kante der Form gehen. Für etwa 30 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 180°C (350°F) vorheizen. Die Butter und den Zucker für die Füllung in eine große Rührschüssel geben und hell und luftig aufschlagen. Vanille Extrakt und Eigelbe dazugeben und gut unterrühren. Grieß mit Stärke vermischen und dann zusammen mit dem Quark und Mascarpone in die Schüssel geben und alles gut verrühren. Das Eiweiß steif schlagen und vorsichtig unterheben. Die Masse in die vorbereitete Form füllen und glatt streichen. Die halbierten Zwetschgen darauf verteilen (wer mag, kann auch noch etwas Zimt/Zucker darüber streuen) und dann für 55-60 Minuten backen – wenn man an der Form rüttelt, sollte die Füllung in der Mitte nur leicht wackeln. Aus dem Ofen holen und in der Form abkühlen lassen, dann noch etwa 2 Stunden in den Kühlschrank. Wer es mag, mit Schlagsahne servieren.
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Here is a version of the recipe you can print easily.
PrintSemolina Cheesecake with Damson Plums
- Prep Time: 40m
- Cook Time: 1h
- Total Time: 5hj
- Yield: 1
- Category: Cheesecake
- Cuisine: German
Description
Delicious cheesecake made with quark, mascarpone, and semolina – topped with Damson plums. Sweet little treat you should try.
Ingredients
Instructions
Notes
Enjoy baking!