Baking Tip: Munich-Style Cheesecake Variation
Today, we have a tip for baking enthusiasts: the "Waltraut" plum cheesecake from Munich
A plum cheesecake that tastes simply delicious (ITALIANO, DEUTSCH, FRANÇAIS, ENGLISH, NEDERLANDS)
In Germany, Oktoberfest season is plum cake season! Here is a special baking recipe from Munich. Our recommendation: bake it in the morning—enjoy it with friends in the afternoon! Today, we have a tip for baking enthusiasts. Rain in the forecast for next weekend? No problem! Invite friends over for afternoon coffee again. It’s a social tradition that always lifts the spirits. ... Treating your guests will be easy with the "Waltraut" plum cheesecake, which tastes simply delicious alongside a nice big mug of coffee. It does require a bit of time, but the one hour of preparation and 50 minutes of baking are well worth it. So, be sure to plan accordingly. Perhaps you might even harvest the plums yourself—now is the perfect time!
 |
| Cheesecake with plums and almonds, Photo: Helga Waess |
Let’s get started with the preparatio
(you’ll find your shopping list below)
Here are the preparation steps:
You will need a springform pan; grease it well with baking margarine and set it aside.
For the dough, we need:
200 g flour
1 tsp baking powder
1 packet vanilla sugar
50 g sugar
200 g margarine
1 egg
Thoroughly mix the flour, baking powder, vanilla sugar, and sugar. Add the egg and margarine, then knead well until a ball of dough forms. Place the dough in the refrigerator for about 5 minutes. Meanwhile, preheat the oven to 175°C (150°C for fan-assisted/convection).
During this time, pit approximately 250 g of prune plums and set them aside.
Press the dough—straight from the refrigerator—into the pan, pushing it slightly up the sides. Prick the base a few times with a fork and bake for 15 minutes.
 |
| Dough base in the pan, photo:: Helga Waess |
For the quark filling, we need:
100 g sugar
750 g low-fat quark
1 lemon
1 packet vanilla powder
3 eggs
1 packet Dr. Oetker Cheesecake Helper (*Käsekuchenhilfe* – guaranteed success!)
¼ l milk
Mix the low-fat quark with 50 g of sugar and the vanilla powder.
Separate the eggs.
Beat the egg whites with 50 g of sugar until stiff peaks form.
Blend the milk, egg yolks, and cheesecake helper together, then quickly stir the mixture into the quark. Finally, gently fold in the beaten egg whites and mix lightly.
 |
| Folding in the egg whites, Photo: Helga Waess |
Remove the cake pan from the oven and spread the quark mixture over the cake. Smooth out the top layer. Then, arrange the plums over the mixture.
Bake in the oven at 175°C (150°C for fan-assisted/convection) for 30 minutes.
After this time, generously scatter the sliced almonds over the cake.
Return to the oven for another 20 minutes or so.
Remove the finished, deliciously fragrant cake from the oven and place it on a wire rack. Let it cool slightly, then carefully loosen it from the rim with a thin knife, open the springform pan, and remove the side ring.
 |
| Removing from the pan and letting it cool, Photo: Helga Waess |
Let it cool.
After about an hour, brew a good cup of coffee.
Transfer the cake to a serving platter (to do this, gently loosen it from the base, ideally using a thin wooden spatula).
Serve immediately—slice, share, and enjoy.
Bon appétit!
 |
| It tastes simply heavenly! Photo: Helga Waess |
Here is your shopping list for the "Waltraut" cheese and plum cake:
200 g flour
1 tsp baking powder
1 packet vanilla sugar
Sliced almonds
150 g sugar
1 packet Dr. Oetker cheesecake mix
200 g margarine
750 g low-fat quark
4 eggs
250 g plums
1 lemon
