fig and plum cheesecake cake

Plum and Fig Cheesecake Cake Recipe

follow url 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.

sites de rencontre des femmes d'affaires 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!

see url 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
Prep time
Cook time
Total time
Cheesecake meets upside down fruit cake in this delicious combination. With a cream cheese top and almond sponge base.
Recipe type: baking
Cuisine: cake
  • 3 British plums
  • 4 figs
  • 200g butter
  • 1 tablespoon of caster sugar
  • 1 cinnamon stick
  • A dash of rum
  • 150g dark brown sugar
  • 50g self raising flour
  • 100g crushed almonds
  • 1½ tubs of cream cheese (270g)
  • 3 eggs (2 eggs 1 egg yolk)
  • 1 teaspoon vanilla essence
  • 5 tablespoons of icing sugar
  1. Cut and quarter the plums and figs.
  2. Place in a roasting tray with 50g of the butter, the cinnamon stick, splash of rum and the caster sugar.
  3. Bake at 170C for 20 minutes.
  4. 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.
  5. Then gradually add the flour and almonds and mix well.
  6. In a separate bowl add the cream cheese, vanilla essence, icing sugar and 1 egg yolk and mix until smooth.
  7. 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.
  8. Finally place the almond sponge mix on top and spread over the whole width of the cake.
  9. Bake at 170C for roughly 25 minutes, or until a skewer comes out clean from the sponge.
  10. Let rest until cooled before turning out of the pan.


About the Author Lisa

see I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.

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