Plum cheesecake with streusel

For the shortcrust

• 100 g sugar
• 250 g flour
• 1 egg
• 1 teaspoon baking powder
• 100 g butter

For the filling

• 400 g cream
• 400 g crème fraîche
• 2 eggs
• 75 g vanilla custard powder (in Germany this equals 2 sachets of vanilla custard powder)
• 100 g sugar
• 1 kg of plums (possibly less – use the amount that suits you)

For the crumble / streusel

• 100 g butter
• 100 g sugar
• 150 g flour
• 1/2 teaspoon cinnamon powder

Preparation

Preheat oven to 150°C (convection oven).

Wash, halve and pit the plums.

Shortcrust:

cream butter, sugar and egg.
Add flour and baking powder and knead everything into a smooth dough (works best with your hands).
Pour about 2/3 of the dough into a springform pan with a diameter of at least 26 cm and cover the bottom evenly with the dough. Roll the remaining third of the dough (must be long enough to fit once completely around the springform pan). This roll of dough is then placed around the edge of the springform pan and flattened, creating the edge of the cake. Chill for 30 minutes.

Filling:

beat together 2 eggs, custard powder and 100 g sugar until well combined. Then add the crème fraiche and cream and mix everything for a few minutes at medium speed.
Spread the plums generously on the bottom of the cake.
Pour the filling on top of the plums in the springform pan and bake at 150°C (convection oven) in the preheated oven on the middle rack for 10 minutes, until the mixture has set a bit.

Crumble/streusel:

knead butter, flour, cinnamon and sugar with your hands until coarse pieces of dough are formed.
Spread the crumbles on the slightly stiff cheese mixture and bake the cake for another 50 minutes.