Name: Little buttermilk cheesecakes with honey-roast summer fruits
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 100g digestive biscuits -; 50g butter , melted -; 450g full-fat soft cheese -; 150ml buttermilk -; 100g icing sugar -; 1 egg , plus 1 egg yolk -; 1 tsp vanilla extract -; mixture of stone fruits , halved or quartered and de-stoned (we used 2 apricots, 2 plums and 1 small peach) -; 1 tbsp honey -; 2 tbsp dessert wine or marsala -; splash of vanilla extract -; handful raspberries or blackberries -; 9 tsp apricot jam -

Ingredients for - Little buttermilk cheesecakes with honey-roast summer fruits

1. 100g digestive biscuits

2. 50g butter , melted

3. 450g full-fat soft cheese

4. 150ml buttermilk

5. 100g icing sugar

6. 1 egg , plus 1 egg yolk

7. 1 tsp vanilla extract

8. mixture of stone fruits , halved or quartered and de-stoned (we used 2 apricots, 2 plums and 1 small peach)

9. 1 tbsp honey

10. 2 tbsp dessert wine or marsala

11. splash of vanilla extract

12. handful raspberries or blackberries

13. 9 tsp apricot jam

How to cook deliciously - Little buttermilk cheesecakes with honey-roast summer fruits

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.