Author Notes: 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
grams Super Wine biscuits
grams cream cheese
milliliters unsweetened full-fat Greek yoghurt
lemon (just the zest)
teaspoon vanilla extract
tablespoons good-quality plum jam
fresh plums, cut into segments
- Place biscuits in a zip-lock bag and bash it with a rolling pin until you have chunky crumbs. Divide between four glasses or small bowls.
- Beat cream cheese, yoghurt, honey, zest and vanilla together until smooth (be careful not to over-mix), then spoon mixture over crumbs and chill until ready to serve.
- Stir jam in a bowl until smooth, then gently stir in the cream cheese mixture, leaving some ripples.
- Divide plum slices between the cheesecakes and serve immediately.