Little buttermilk cheesecakes with honey roast summer fruits recipe | Good Food
These pretty miniature baked cheesecakes are so easy to make and serve. Adjust the toppings throughout the year, using whatever fruits are in season
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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
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