Plum Cheesecake With Cottage Cheese
Delicious plum cheesecake recipe with cottage cheese and buckwheat crust (gluten-free).
EQUIPMENT
- 1 8 inch (20 cm) round baking pan
INGREDIENTS
For the crust
- 150 g buckwheat flour
- 55 g almond flour
- 100 g butter
- 3 eggs
- 130 g sugar
- 10 g vanilla scented sugar
- 1 tbsp lemon zest
- 1 tsp cinnamon
For the cottage cheese layer
- 600 g plums
- 500 g cottage cheese
- 4 eggs
- 200 g sugar
- 2 tbsp lemon juice
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INSTRUCTIONS
- Preheat the oven to 356°F / 180°C. Wash, halve, and pit the plums. Leave the skins on, as they soften during baking and add flavor.
- Separate three eggs. Beat the whites until stiff. In another bowl, whisk the yolks with 130 g sugar and vanilla sugar until pale and fluffy.
- In a mixing bowl, combine buckwheat flour, almond flour, baking powder, cinnamon, and lemon zest. Stir in the softened or melted butter, then fold in the whipped yolks. Gently add the beaten whites last.
- Spread the batter into a well-buttered 8-inch (20 cm) round pan, making sure the sides are greased generously to prevent sticking.
- Arrange the plums over the base in two layers: first with the cut side up, then a second layer with the cut side down. Bake for 15 minutes at 356°F / 180°C to set the base before adding the cheese layer.
- While the base is baking, prepare the filling. Separate the remaining 4 eggs. Beat the whites with 100 g sugar until stiff peaks form. In a separate bowl, whisk the yolks with the other 100 g sugar and freshly squeezed lemon juice until thick and creamy.
- Mix the cottage cheese into the yolk mixture until smooth, then fold in the whipped whites by hand to keep the filling airy.
- Pour the cottage cheese mixture evenly over the plums. Bake for 35 minutes at 356°F / 180°C. Cover loosely with parchment if the top darkens too fast.
- The cheesecake is done when golden at the edges and set in the middle. Let rest for 10 minutes before loosening the edges and unmolding. Allow to cool to room temperature before slicing and serving.
NOTES
Keep the ingredients at room temperature: soft butter, eggs, and cottage cheese mix together more smoothly than cold ingredients straight from the fridge. Line the base with parchment and coat the sides with plenty of butter to avoid sticking and to get neat, golden edges. Arrange plums with care. Spread them out evenly and generously so every slice has fruit. If they’re extra juicy, give them a quick pat with a paper towel before layering. Cover with parchment toward the end if the top is browning too quickly. The cheesecake should be firm at the edges but still a little wobbly in the middle — it sets as it cools. Let it rest. A few hours in the fridge (or overnight) makes the cheesecake easier to slice and deepens the flavor. Tweaks and addons: Try a dusting of powdered sugar, some sliced almonds, a drizzle of honey, or even a spoonful of plum jam on top. For a more decadent cake, tuck in a layer of walnuts, hazelnuts, or poppy seeds mixed with cream and egg yolk. It bakes into a nutty, creamy surprise. Go crustless by baking the plums with only the cottage cheese filling on top. It’s lighter but still rich in flavor — and keto, gluten-free, and low-carb friendly. Add a second fruit layer on top of the filling if you’ve got plenty to spare. It makes the cheesecake extra juicy and bursting with flavor. Storage: Keep the cake covered in the fridge for up to 4 days; the flavor gets even better after the first day. For longer storage, freeze individual slices wrapped in parchment inside a container for 2–3 months. Thaw overnight in the fridge. Frozen plums work too. Don't forget to pit them before freezing.
NUTRITION
Serving: 12oz | Calories: 670kcal | Carbohydrates: 90g | Protein: 22g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 446mg | Potassium: 472mg | Fiber: 5g | Sugar: 68g | Vitamin A: 1157IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 3mg