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
Ingredients
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100 grams
Super Wine biscuits
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200 grams
cream cheese
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200 milliliters
unsweetened full-fat Greek yoghurt
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4 tablespoons
honey
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1
lemon (just the zest)
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1 teaspoon
vanilla extract
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2 tablespoons
good-quality plum jam
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3-4
fresh plums, cut into segments
Directions
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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.
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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.
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Stir jam in a bowl until smooth, then gently stir in the cream cheese mixture, leaving some ripples.
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Divide plum slices between the cheesecakes and serve immediately.
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