Little buttermilk cheesecakes with honey-roast summer fruits

• digestive biscuits100g g
• butter↗50g g

  melted

• full-fat soft cheese↗450g g
• buttermilk↗150ml ml
• icing sugar↗100g g
• egg↗1

  plus 1 egg yolk

• vanilla extract↗1 tsp tsp
• stone fruitsmixture of

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

• honey↗1 tbsp tbsp
• dessert wine↗2 tbsp tbsp

  or marsala

• vanilla extract↗splash of

  splash of

• raspberries↗handful

  or blackberries

• apricot jam↗9 tsp tsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.