This was one of those recipes that came about from trying to use up things I had in the cupboards and fridge. I didn't expect to be sharing it, as I didn't know if it would work, but after my husband ate most of it pretty quickly he told me I should. So here is my plum and fig cheesecake cake recipe.
Cheesecake cake? what on earth does that mean? Well basically it's an almond sponge base with a thick cream cheese topping and fruit on top, so almost like cheesecake but with a cake base instead of a biscuit one. It's like a mix between an upside down fruit cake and a cheesecake. That's my best description anyway!
This needs to be kept cool after cooking, so it's best to store in the fridge rather than in a cake cloche.
Plum and Fig Cheesecake Cake Recipe
Cheesecake meets upside down fruit cake in this delicious combination. With a cream cheese top and almond sponge base.
Ingredients
- 3 British plums
- 4 figs
- 200 g butter
- 1 tablespoon of caster sugar
- 1 cinnamon stick
- A dash of rum
- 150 g dark brown sugar
- 50 g self raising flour
- 100 g crushed almonds
- 1 1/2 tubs of cream cheese 270g
- 3 eggs 2 eggs 1 egg yolk
- 1 teaspoon vanilla essence
- 5 tablespoons of icing sugar
Instructions
- Cut and quarter the plums and figs.
- Place in a roasting tray with 50g of the butter, the cinnamon stick, splash of rum and the caster sugar.
- Bake at 170C for 20 minutes.
- While they are baking, prepare the sponge mix. In a mixing bowl add the remaining butter (softened/at room temperature) with 2 eggs and the brown sugar.
- Then gradually add the flour and almonds and mix well.
- In a separate bowl add the cream cheese, vanilla essence, icing sugar and 1 egg yolk and mix until smooth.
- In a greased medium (roughly 20cm) cake tin (NB don't use spring form or loose bottomed or the cream cheese will run) arrange the baked fruits along the bottom in a single layer. Then add the cream cheese mix on top in the centre only, leaving roughly a 2 inch gap between the cream cheese and the side of the cake tin.
- Finally place the almond sponge mix on top and spread over the whole width of the cake.
- Bake at 170C for roughly 25 minutes, or until a skewer comes out clean from the sponge.
- Let rest until cooled before turning out of the pan.
