My fiance's parents have the most incredible 100-year-old plum tree in their backyard, which becomes weighed down by juicy, dark-fleshed fruit.
On my most recent visit to their place, I was given a bag brimming with sun-warmed plums, and knew I had to use them in a dessert – but it seemed a shame to bake with all of them. So, voila! Individual cheesecakes topped with gleaming slices of dark plum. Don't fret if your cream cheese filling is a little runny, it's meant to be. —Jordan Rondel, The Caker