Cheesecake Pots with Stewed Plums and Orange
Individual cheesecake pots made with Paysan Breton French Sea Salt cream cheese – the perfect winter dessert for when you want something just that little bit more sophisticated!
Serves: 4
Preparation time: 30 minutes
Cooking time: 15 minutes
You’ll need:
400g digestive biscuits
60g butter, melted
6 plums, destoned and quartered
1 tbsp soft brown sugar
Juice and zest of 2 large oranges
1 tub of Paysan Breton French Sea Salt cream cheese (150g)
150ml double cream
What to do:
The base:
Whizz the digestive biscuits in a food processor until crumb like. If you do not have a food processor, place them in a sealed sandwich bag and bash with a rolling pin.
Tip the digestive biscuit crumb into a bowl and stir through the melted butter until all the biscuits are well coated. Distribute between 4 glasses, pressing down the base until it’s compact.
Place in the fridge to chill and set while you make the filling.
The filling:
In a small saucepan, add the quartered plums, the soft brown sugar and the juice and zest of 1 of the oranges. Place on a medium heat and leave to simmer to allow the plums to break down and a sweet and sticky sauce to form.
In a large bowl whisk together the cream cheese, double cream and the zest and juice of the remaining orange.
Assemble:
Take the 4 glasses out the fridge and spoon in the cheesecake mix. Top with the stewed plums and finish by spooning over the sticky sweet plum sauce.
Recipe courtesy of Paysan Breton
Melina - Assistant Editor
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