Cherry ripple, chocolate & rose ice cream
Serve this cherry, chocolate and rose ice cream in cones for the kids, or in slices for a dinner party dessert. You don't need an ice cream maker to make it
Little buttermilk cheesecakes with honey-roast summer fruits
Makes 9
Easy
Prep:
Cook:
Plus at least 5 hrs cooling
These pretty miniature baked cheesecakes are so easy to make and serve. Adjust the toppings throughout the year, using whatever fruits are in season
Skip to ingredients
For the cheesecakes
- 100g digestive biscuits
- 50g buttermelted
- 450g full-fat soft cheese
- 150ml buttermilk
- 100g icing sugar
- 1 eggplus 1 egg yolk
- 1 tsp vanilla extract
For the fruits
- mixture of stone fruitshalved or quartered and de-stoned (we used 2 apricots, 2 plums and 1 small peach)
- 1 tbsp honey
- 2 tbsp dessert wineor marsala
- splash of vanilla extract
- handful raspberriesor blackberries
- 9 tsp apricot jam
Nutrition: Per serving
- kcal331
- fat20g
- saturates12g
- carbs30g
- sugars24g
- fibre1g
- protein5g
- salt0.66g
Method
step 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.
step 2
Whisk the soft 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.
step 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.
