Chocolate Vanilla Cheesecake with Plums & Port
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My creamy Chocolate Vanilla Cheesecake with Plums & Port is the perfect cake for late summer and fall
Who does not sigh in disappointment at the thought of summer closing to a draw? Soon those warm, carefree days will be over and with them this certain relaxed atmosphere that comes with the hot season. As the weather changes outside, you might notice a change in your cravings. After a season of refreshing, light and fruity flavors we slowly start to yearn for food that matches those crisp days awaiting us. Rich, soothing and warm flavors.
This rich and creamy Chocolate Vanilla Cheesecake with Spiced Plum & Port Topping combines all of that. It’s the perfect cheesecake to eat in the garden while soaking up those last rays of sunshine.
Plums – delicious on their own but even better in autumnal cakes!
Plums are my favorite late summer fruit! In Germany, we love the small, tart subspecies of the plum which we call zwetschge. This tart fruit, which ripens in August and September is the main ingredient of a lot of autumnal traditional German and Austrian Bakes.
Last week, I was asked to bake a festive cheesecake for a family gathering and I wanted to create an easy, yet decadent cake with plums as the main ingredient! I decided to cook them in a mix of wine, port and warming spices and to use them as a topping for my all-time-favorite Chocolate Vanilla Cheesecake.
For this cake, I was lucky enough to find some small, organic plums from BC at the Canadian Superstore. If you cannot get the small ones, you can substitute them with any kind of plums! As regular plums have a higher water content, you might want to use a bit less red wine!
A rich and creamy marbled Chocolate Vanilla cheesecake crowned with a topping of spiced plums cooked in port! This cheesecake is as autumnal as it gets!
For the cheesecake, we start by baking a Marbled Chocolate Vanilla Cheesecake. To get the marbled effect, we make one cheesecake base and divide it into a chocolate and a vanilla batter!
To get a strong vanilla flavor and this distinct vanilla-y yellow color for the vanilla cheesecake batter, we add both vanilla extract and vanilla custard powder to it! I like to use this one
, but you can use another brand if you wish!
The chocolate cheesecake layer is a real treat! To make it extra decadent and rich we melt some high-quality dark 75 % chocolate which we fold into the reserved half of the cheesecake base batter! A pinch of cayenne pepper helps to really bring out the chocolate flavor!
The Boozy Spiced Plum Topping is the crowning glory to this festive cheesecake! By adding some cinnamon, cloves and star anise we add a certain cozy autumnal touch to this cake! The perfect bake for a rainy day!
Easy to make & prepare: You can bake this Chocolate Vanilla Cheesecake in advance!
My easy Chocolate Vanilla Cheesecake can be baked up to 2 days before serving. A couple of hours before you want to serve the cheesecake you can prepare the Spiced Plum and Port Topping!
To set my Plum Topping, I like to use this Red Cake Glaze
. I love that I can just sprinkle this product right into my Mulled Plums and other than with gelatine, there is no soaking and no dissolving, which so often leads to little clumps in your desserts! If you do not find this product, you can use gelatine!
If you enjoyed this plum cheesecake recipe, you might also enjoy these recipes using plums:
Try my Mulled Stewed Plums, my German Plum and Poppy Seed Buns, these Plum Fruit Roll-Ups or this lovely plum cake!
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites
Chocolate Vanilla Cheesecake with Plums and Port
This rich and creamy Chocolate Vanilla Cheesecake with Plums & Port is my favorite cheesecake recipe for late summer and fall! A decadent marbled Cheesecake topped with boozy, spiced plums!
Ingredients
For the pastry
- 125 g butter softened
- 75 g powdered sugar
- 1 egg
- 200 g flour
- 1/2 tsp salt
- 3 Tbsp Dutch processed cocoa powder
For the filling
- 750 g cream cheese at room temperature
- 150 g sugar
- 5 eggs at room temperature
- 250 g sour cream full fat, at room temperature
- 2 tsp vanilla extract
- 1 envelope vanilla custard powder, 37 g Dr Oetker
- 1 envelope vanilla sauce powder, 37 g Dr. Oetker, substitute with custard powder
- 100 g dark chocolate 75 % chopped
- 2 -3 Tbsp milk
Plum Port Topping
- 500 g plums
- 150 ml port
- 100 ml red wine
- 5 Tbsp sugar
- 1 Red Cake Glaze Dr Oetker
- 3 cloves
- 1 cinnamon stick
- 2 whole star anise
- pinch of cayenne pepper
Instructions
-
In your stand mixer, cream together butter and powdered sugar, stir in one egg and mix in flour, salt, and cocoa. Shape dough into a ball and chill wrapped in plastic foil for an hour.
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Preheat the oven to 160 Celsius.
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Whisk cream cheese until light and fluffy, add 150 g of sugar, sour cream, and vanilla and mix briefly. Stir in the 5 eggs, adding one egg after another and mix just until combined. Stir in the custard powders and pour half of the cheesecake batter into another bowl.
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Melt the chocolate with the milk over a bain Marie and add a pinch of cayenne pepper and a pinch of salt. Stir the melted chocolate into one half of the cheesecake batter. Mix until smooth.
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Take the dough out of the fridge, roll it out and put it into your springform, pressing up against the sides. Add the cheesecake batter, starting with the chocolate batter. Pour the vanilla batter onto the chocolate batter and smooth out the top. Now, either leave it in layers or use a wooden pick to swirl the two batters together, forming a marble effect
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Bake at 160 Celsius for about 55 to 60 minutes. Let cool completely.
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For the topping, wash the fruit, take out the stones and quarter the fruit. In a pot, mix and port with sugar, add the spices and stir in the Red Glaze powder. Let come to a boil and let cool.
-
Take the spices out and add the quarter plums. Bring to a boil again and spread on top of the cooled cheesecake. Put the cake into the fridge for at least another hour.
Recipe Notes
This cake tastes best if prepared a day ahead! You can bake the cheesecake the day before and make the plum topping the next day!
Liebe Kiki,
dein Cheesecake sieht wahnsinnig gut aus! Und ich habe eigentlich eine Hass-Liebe zu Zwetschgen. Ich würde sie so gerne lieben – aber irgendwie hat es mit uns zwei bisher noch nicht geklappt. Wenn ich mir die Zutatenliste für diesen göttlichen Kuchen durchlese, möchte ich den Zwetschgen aber unbedingt eine zweite Chance geben 🙂
Alles Liebe,
Conny
Hallo Kiki,
ich verfolge schon seit einiger Zeit deinen Blog! Er ist echt super schön und die Rezepte samt Bildern sind toll. Däumchen hoch und weiter so!
Ich plane derzeit auf meinem Blog (www.backstuebchen-blog.de) ein kleines Special zum Thema Herbst und habe entdeckt, dass du zwei tolle und ausgefallene Kürbis-Rezepte in deiner Backgalerie hast. Hättest du denn Lust, mir dazu einen kleinen Gastbeitrag zu schreiben?
Ich würde mich freuen, wenn du bei mir vorbeischaust und ich von deiner Kreativität profitieren könnte.
Herzlichste Grüße,
Madeleine vom Backstübchen
So was von HAMMERGEIL !!!
Sorry, anders lässt es sich nicht beschreiben 😉
Danke für dieses absolut leckere Rezept!!
Viele Grüsse, Suse