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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! 

Course cake, Dessert, sweet
Cuisine European, German
Keyword autumn, cheesecake, chocolate, plums, port, vanilla
Prep Time 30 minutes
Cook Time 55 minutes
Resting time 2 hours
Total Time 1 hour 25 minutes
Servings 12 people
Calories 400 kcal
Author Kiki Johnson

Ingredients

For the pastry

  • 125 g  butter softened 1/2 cup plis 1 tbsp
  • 75 g  powdered sugar 2/3 cups
  • 1 egg
  • 200 g  flour 1 2/3 cup
  • 1/2 tsp salt
  • 3  Tbsp Dutch processed cocoa powder

For the filling

  • 750 g  cream cheese at room temperature 3 packages
  • 150 g  sugar 3/4 cups
  • 5 eggs at room temperature
  • 250 g  sour cream full fat, at room temperature 1 cup
  • 2 tsp vanilla extract
  • 2 envelopes Dr Oetker vanilla custard powder, 80 g cornstarch
  • 100 g dark chocolate 75 % chopped 3.5 oz
  • 2 -3 Tbsp milk

Plum Port Topping

  • 500 g plums 4 cups
  • 150 ml  port 2/3 cups
  • 100 ml  red wine 1/3 cups and 1 tbsp
  • 5 Tbsp sugar
  • 1  Red Cake Glaze Dr Oetker
  • 3  cloves
  • 1  cinnamon stick
  • 2  whole star anise
  • pinch of cayenne pepper

Instructions

  1. 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.

  2. Preheat the oven to 160 Celsius (320F)

  3. 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. If using cornstarch instead of custard powder, add 1 tbsp vanilla.

  4. Melt the chocolate with the milk over a bain Marie and add a pinch of cayenne or some instant espresso powder (optional) pepper and a pinch of salt. Stir the melted chocolate into one half of the cheesecake batter. Mix until smooth.

  5. 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

  6. Bake at 160 Celsius for about 60 minutes. Let cool completely.

  7. 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.

  8. 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!