Welcome to a traditional taste of German cuisine! This mouthwatering Pflaumenkuchen recipe, generously shared by Silvia W-K, combines juicy plums with a creamy, rich filling, all encased in a delicate pastry crust. Perfect for any occasion, this dessert is sure to impress with its balance of sweet and tart flavors. Let's get started!
Ingredients:
For the Plum Filling:
- 750g (~1 lb 10 oz) pitted and halved plums (about 800g or ~1 lb 12 oz fresh plums)
- 40g (1.4 oz) cornstarch
- 50g (1.8 oz) sugar (adjust based on plum sweetness)
- 60ml (4 tablespoons) cold water
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For the Base:
- 250g (2 cups) flour
- 125g (4.4 oz) soft butter
- 80g (2.8 oz) sugar
- 1 pinch of salt
- 2 level teaspoons baking powder
- 1 large egg
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For the Quark Filling:
- 500g (1 lb 2 oz) low-fat quark
- 80g (2.8 oz) sugar
- 1 large egg
- 2 egg yolks (reserve the whites for meringue)
- 200g (3/4 cup) sour cream
- 200ml (3/4 cup + 2 tbsp) cream
- 25g (0.9 oz) cornstarch
- 1 packet of vanilla sugar
For the Meringue(optional):
- 2 egg whites
- 30g (1 oz) sugar
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Prep Time: 30 minutes
Cook Time: 60-65 minutes
Total Time: 90-95 minutes
Equipment: Springform pan, mixing bowl, cake rack
Servings: 10-12
Instructions:
1. Preparing the Plum Filling:
- In a saucepan, combine the plums and sugar. Stir gently and cook over medium heat.
- As the juice forms, bring the mixture to a full boil.
- Once boiling, reduce the temperature slightly, cover the pot, and let it simmer for approximately 4 minutes.
- Meanwhile, dissolve the cornstarch in 60ml of cold water.
- Increase the heat, add the dissolved cornstarch to the saucepan, and bring the mixture to a pudding-like consistency, stirring constantly.
- After boiling, transfer the mixture to a bowl and let it cool, stirring occasionally.
2. Preparing the Base:
- Preheat the oven to 160°C (320°F) with convection setting.
- In a mixing bowl, combine flour, soft butter, sugar, salt, baking powder, and one egg.
- Mix on low setting for approximately 1 minute, then knead briefly by hand to form a ball.
- Press the dough into a springform pan, ensuring the base and edges are even. Avoid creating thin areas.
- Refrigerate the pan to set the base.
3. Preparing the Quark Filling:
- In a clean mixing bowl, combine low-fat quark, sugar, one full egg, two egg yolks (save the whites), sour cream, cream (except for the meringue portion), cornstarch, and vanilla sugar.
- Stir for 1 minute until well combined.
4. Assembling the Cheesecake:
- Pour the quark mixture into the refrigerated base.
- Layer the plum filling evenly on top of the quark mixture.
- Bake in the preheated oven for approximately 45 minutes.
5. Preparing the Meringue:
- When 5 minutes remain for the cheesecake, whip the reserved egg whites in a clean bowl, gradually adding 30g of sugar until stiff peaks form.
6. Finishing the Cheesecake:
- After 45 minutes of baking, apply the prepared meringue on top of the hot cake.
- Return to the oven and bake at the same temperature for another 15-20 minutes.
7. Cooling the Cheesecake:
- Once baked, let the cake cool completely on a cake rack, ideally overnight. As it cools, small sugar pearls (little tears) will form.
- After cooling, carefully remove the cake from the form and place it on a plate.
- Cut and serve. The cake can be prepared one day in advance and kept refrigerated for 3-4 days.
Cooking Tips:
- Adjust the plum filling's sweetness based on the natural sweetness of the plums used.
- Ensure all ingredients, especially the butter and eggs, are at room temperature before starting.
- For a perfect crust, press the dough evenly in the springform pan, and don't miss refrigerating it before adding the filling.
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Attribution: This delightful recipe was proudly presented by Silvia W-K, whose culinary creations can be found online at her YouTube channel: https://www.youtube.com/@silviaw-k8036.
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