I’ve never been the biggest stone fruit fan that I can remember. Maybe they weren’t as abundant in the UK when I was young as they are here. Nowadays though I find myself doing a little skip towards the nectarines, craving fresh apricots and willing the plums on the tree to be ready. We have a sprawling plum tree at my rental that last year produced bowls and bowls of red flesh plums but this year I have had to resort to buying some as the haul didn’t seem as fruitful! These guys will no doubt be leaving soon as Autumn knocks on the door so i’m trying to use as many as I can and embrace them before they’re gone.
I think plums are best when they’re a little firm and just tart enough they make your lips pucker. These were perfect. I also get a lot of satisfaction from being able to pit stone fruit cleanly without ending up with fruit mush in my hands. Does anyone else get that? I think i’ve finally nailed it this summer which has been excellent. The honey in the recipe cracks through the sourness of the fruit and drizzled atop softly frozen cheese it is just, well try it to see but it I think the word divine should be used abundantly and loudly. I have a penchant for unfussy cheesecake, no baking, no gelatine, so this is pretty much as simple as it gets.
Honey Roasted Plum Cheesecake
- 1/2 Cup Almonds (crushed with a rolling pin)
- 1/2 Cup Buckwheat Groats
- 1 Cup + 2 Tbsp Almond Meal
- 1/2 Cup Packed Muscavado Sugar or Brown Sugar
- 100g Butter
- 200g Marscapone
- 200g Ricotta
- 250g Cream Cheese
- 1 + 1/2 tsp Vanilla Essence
- 1/3 Cup Golden Caster Sugar
- 4 Plums
- 1/3 Cup Honey
- I used 3, 15cm springform cake tins for this recipe but you could also use 6 little overproof ramekins too. I wouldn’t recommend doing one big cheesecake as the cheese mix is a little loose and won’t slice well. Preheat your oven to 180°c.
- Put the almonds, buckwheat, almond meal and muscavado into a mixing bowl, melt the butter and pour over the dry ingredients to get an even coat. Divide the mix evenly between your tins and press the mix in firmly. I find it best to do this using wet fingers (nothing sticks). Bake for 10 mins and remove to cool.
- Using a hand beater or stand mixer beat together the three cheeses until there are no lumps (about 3 mins) then add the sugar and 1 tsp vanilla and keep beating until the sugar has dissolved (taste to tell).
- Leave the mix in the fridge to cool until the bases are cool too. Then pile the mix on top of the base and pop in the freezer for 2-3 hours. You want the mix to be very firm but not frozen or icy.
- Slice the plums in half, take out the pip and place in a small ovenproof tin. In a small saucepan melt the honey with 1/2 tsp vanilla. Once melted pour over the honey mixture and place in the oven. After 5 mins turn the plums over, leave for another 5 minutes and remove from the oven. They should hold their shape nicely but be tender and sweet. Leave in the tin to cool with the honey syrup.
- To serve, once your cheesecakes are firm, remove from tin and spoon over the plums with a little honey syrup. Each cheesecake should be good to share between two or 3, or one if you’ve chosen the mini ramekin option.