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!
Preheat the oven to 160 Celsius.
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.
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.
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!