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

Little buttermilk cheesecakes with honey roast summer fruits

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(1 ratings)

Prep: 20 mins Cook: 50 mins Plus at least 5 hrs cooling

Easy

Makes 9

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal331
  • fat20g
  • saturates12g
  • carbs30g
  • sugars24g
  • fibre1g
  • protein5g
  • salt0.66g
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Ingredients

    For the cheesecakes

    • 100g digestive biscuits
    • 50g butter, melted
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 450g full-fat cream cheese
    • 150ml buttermilk
      Buttermilk pancake mixture in bowl with whisk

      Buttermilk

      buh-ter-mill-k

      There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

    • 100g icing sugar
    • 1 egg, plus 1 egg yolk
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 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
      Honey

      Honey

      huh-nee

      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • 2 tbsp dessert wine or marsala
    • splash of vanilla extract
    • handful raspberries or blackberries
    • 9 tsp apricot jam

    Method

    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.

    2. Whisk the cream 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.

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    danielle120486
    7th Feb, 2019
    5.05
    Beautiful mini cheesecakes will definitely make them again!
    Jazz59
    2nd Oct, 2019
    Is it possible to freeze this prior to adding the topping?
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