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Little buttermilk cheesecakes with honey-roast summer fruits

Little buttermilk cheesecakes with honey roast summer fruits served on a wire tray

Little buttermilk cheesecakes with honey-roast summer fruits

Name: Little buttermilk cheesecakes with honey-roast summer fruits
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Makes 9
Ingredients: 100g digestive biscuits; 50g butter melted; 450g full-fat soft cheese; 150ml buttermilk; 100g icing sugar; 1 egg plus 1 egg yolk; 1 tsp vanilla extract; mixture of stone fruits halved or quartered and de-stoned (we used 2 apricots, 2 plums and 1 small peach); 1 tbsp honey; 2 tbsp dessert wine or marsala; splash of vanilla extract; handful raspberries or blackberries; 9 tsp apricot jam

Cassie Best

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Makes 9

Easy

Prep: 20 mins

Cook: 50 mins

Plus at least 5 hrs cooling

A star rating of 4.5 out of 5.14 ratingsRate

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These pretty miniature baked cheesecakes are so easy to make and serve. Adjust the toppings throughout the year, using whatever fruits are in season

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the cheesecakes

100g digestive biscuits
50g butter

melted
450g full-fat soft cheese
150ml buttermilk
100g icing sugar
1 egg

plus 1 egg yolk
1 tsp vanilla extract

For the fruits

mixture of stone fruits

halved or quartered and de-stoned (we used 2 apricots, 2 plums and 1 small peach)
1 tbsp honey
2 tbsp dessert wine

or marsala
splash of vanilla extract
handful raspberries

or blackberries
9 tsp apricot jam

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Nutrition: Per serving

kcal331
fat20g
saturates12g
carbs30g
sugars24g
fibre1g
protein5g
salt0.66g

Method

step 1

Heat oven to 150C/130C fan/gas 2 and line nine holes of a muffin tin with muffin cases. Put the biscuits in a food bag and crush to fine crumbs using a rolling pin or use a food processor, then mix with the butter. Spoon into the muffin holes and use the back of a spoon to press the biscuits into a compact layer.
step 2

Whisk the soft cheese, buttermilk, sugar, eggs and vanilla in a jug. Pour onto the biscuit bases, filling them right to the top. Bake for 20 mins, then turn the oven off and leave the cheesecakes inside for 2 hrs, or until the oven is completely cool. Once cool, chill for at least 3 hrs, or overnight if you can.
step 3

Heat oven to 180C/160C fan/gas 4. Toss the stone fruit, honey, wine and vanilla in a roasting tin and cook for 15 mins, until the fruit starts to soften and caramelise in places. Add the berries to the tin and cook for another 2-3 mins until they look shiny and juicy. Leave to cool. When you’re ready to serve, place the cheesecakes on a platter or individual plates, then top each one with a spoonful of jam and some of the fruits, drizzling over any juice from the tin.

Recipe from Good Food magazine, August 2018

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A star rating of 4.5 out of 5.14 ratings

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