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Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
For the Base
  • 150 g digestive biscuits
  • 75 g butter
For the Filling and Top
  • 200 g mascarpone cheese
  • 175 g Greek yoghurt
  • 75 g caster sugar
  • 1 lemon, grated zest
  • 1 tsp vanilla bean paste
  • 100 ml double cream
  • 6-8 ripe plums, halved or quartered
  • 2 tbsps caster sugar
  • 75 ml port or apple juice
Vanilla Cheesecakes with Baked Plums Vanilla Cheesecakes with Baked Plums
Vanilla Cheesecakes with Baked Plums

This is truly the most delicious cheesecake to enjoy at the end of any meal during the summer months.

The smooth and creamy filling sitting on top of a classic biscuit base is complemented perfectly juicy plums that are baked in port (or apple juice).

Enjoy!




  1. Crush the biscuits to a fine crumb in a plastic bag with a rolling pin or in a blender. Melt the butter in a saucepan and then thoroughly mix in the biscuit crumbs. Divide the crumbs between 4-6 glasses, dishes or ramekins, and firmly press into the base with the back of a spoon. Set aside.
  2. Mix together the mascarpone cheese, Greek yoghurt, sugar, lemon zest and vanilla until smooth. In a separate bowl, whisk the double cream until it just forms soft peaks. Fold into the vanilla mascarpone mixture. Spoon on top of the cheesecake bases levelling off the surface with the back of a spoon. Chill in the fridge until needed.
  3. Heat the oven to 200℃ /180℃ fan/gas6.
  4. Put the plum pieces in a small roasting tray and pour over the port or apple juice, and sprinkle with the sugar. Bake in the oven for around 15-20 minutes until the plums are starting to soften and become syrupy.
  5. If serving straight away, spoon over the top of the chilled cheesecakes while hot, or leave to cool first before spooning on top.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Vanilla Cheesecakes with Baked Plums

This is truly the most delicious cheesecake to enjoy at the end of any meal during the summer months.

The smooth and creamy filling sitting on top of a classic biscuit base is complemented perfectly juicy plums that are baked in port (or apple juice).

Enjoy!



Prep 20 minutes
Total 40 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
For the Base
  • 150 g digestive biscuits
  • 75 g butter
For the Filling and Top
  • 200 g mascarpone cheese
  • 175 g Greek yoghurt
  • 75 g caster sugar
  • 1 lemon, grated zest
  • 1 tsp vanilla bean paste
  • 100 ml double cream
  • 6-8 ripe plums, halved or quartered
  • 2 tbsps caster sugar
  • 75 ml port or apple juice
  1. Crush the biscuits to a fine crumb in a plastic bag with a rolling pin or in a blender. Melt the butter in a saucepan and then thoroughly mix in the biscuit crumbs. Divide the crumbs between 4-6 glasses, dishes or ramekins, and firmly press into the base with the back of a spoon. Set aside.
  2. Mix together the mascarpone cheese, Greek yoghurt, sugar, lemon zest and vanilla until smooth. In a separate bowl, whisk the double cream until it just forms soft peaks. Fold into the vanilla mascarpone mixture. Spoon on top of the cheesecake bases levelling off the surface with the back of a spoon. Chill in the fridge until needed.
  3. Heat the oven to 200℃ /180℃ fan/gas6.
  4. Put the plum pieces in a small roasting tray and pour over the port or apple juice, and sprinkle with the sugar. Bake in the oven for around 15-20 minutes until the plums are starting to soften and become syrupy.
  5. If serving straight away, spoon over the top of the chilled cheesecakes while hot, or leave to cool first before spooning on top.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.