Fresh Plum Cheesecake with plum syrup is one of the best desserts I have ever tasted. Of course, we are making this cake for the cheesecake part, but dang! The syrup is like sipping heaven!
Fresh Plum Cheesecake is delicious
You will need fresh Italian plums for this Fresh Plum Cheesecake with Plum syrup. Honestly, here in Texas we rarely find these types of plums at the supermarket. If you can’t find them, you can certainly substitute whatever stone fruit is available at your super market – cherries, peaches, apricots, plumcots…whatever looks good.
The center pit of the Italian plum needs to be removed. Also, the plums need deep cross cuts on the top and bottom so that they open up into joined sections. Even if my description doesn’t make sense, take a look at the video above. Working with these plums is easy. You will learn alot!
But let’s get back to talking about the amazing plum syrup! It’s very simple to make and the color is absolutely astounding! I would be happy with just the plum syrup alone! I like to add a bit of amaretto liqueuer to the fresh plum syrup but that is certainly optional. If you want the almond flavor without the alcohol, simply substitute 2 teaspoons of almond extract (10ml) instead of the amaretto.
If you have any leftover syrup, try adding it to iced tea or club soda for a delicious refreshment. Of course pancakes and waffles would be just heavenly! Of course you may decide to simply drink it out of the bottle! I am not judging!
Even though I bake several times a week, I am always amazed how delectable home made desserts can be. Fresh Plum Cheesecake is right up there with some of my very favorite recipes. This one has quite a few steps but it is definitely worth it!Print
Plum Cheesecake Tart is the best summer flavor
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
Plum Cheesecake Tart
2 cups all-purpose flour (250g)
4 oz. butter, room temperature (115g)
½ cup sugar (100g)
1 tsp. baking powder (4g)
Butter for preparing springform pan
1.5lbs fresh Italian plums* (750g)
16oz cream cheese, room temperature (500g)
4 eggs, separated
½ cup sugar (100g)
1 cup sour cream (230g)
1 tbsp. vanilla extract (15ml)
8oz. fresh plums (250g)
2 cups water (480ml)
½ cup sugar (100g)
2 tbsp. Amaretto liqueur*
Whipped cream for garnish
Prepare a 10” springform by buttering interior of plan completely. Heat your oven to 350°F (176°C).
In a large bowl, combine flour, butter, sugar, egg and baking powder. Stir until the mixture resembles a coarse meal. Pour into the prepared springform pan. Press the mixture down with your fingers to form an even textured crust. Press into the corners of the pan so that the crust is thin and dough is pressed up higher onto the inside surface of the pan. Set aside.
Prepare the plums but cutting open to remove the pit. Slice vertically so that plum opens up into 4 pieces. Set aside.
In a separate bowl, combine the cream cheese, egg yolks, sugar, sour cream and vanilla extract. Mix well with an electric hand mixer until smooth.
Remove the beaters from the electric hand mixer. Wash and dry completely.
In a separate bowl, whip the egg whites until stiff peaks form. Fold the whipped egg whites into the cream cheese filling mixture. When well combined, pour into the prepared springform pan.
Arrange the prepared plums in the cream cheese filling. Place the cake in the preheated oven and bake for 75-90 minutes until a toothpick comes out clean from the center. Remove the cake from the oven and allow to cool completely.
Add the reserved plums to a small saucepan along with the water and sugar. Place on the stove and bring to a simmer for 5 minutes. Remove from heat and allow to cool completely.
Using a mesh strainer, strain out the cooked fruit, reserving the liquid.* Stir in the Amaretto liqueur.
Serve Plum Cheesecake Tart topped with plum syrup and whipped cream
*Substitute 1-2 tsp. almond extract for Amaretto liqueur. Don’t discard the fruit after making the syrup. It is a terrific snack!