TODAY’S RECIPE: Buttermilk cheesecakes with honey-roast summer fruits

FRUITY treats. Makes: 9.

Ingredients

FOR CHEESECAKES

9 buttery biscuits

30g butter, melted

450g cream cheese

150ml buttermilk

100g icing sugar

1 egg, plus

1 egg yolk 1 tsp vanilla extract

FOR THE FRUITS

2 apricots, 2 plums, 1 peach, halved and de-stoned 1 tbsp honey

2 tbsp dessert wine

Dash vanilla extract

Handful raspberries/ blackberries

9 tsp apricot jam

Method

1 Heat oven to 150c/gas 2 and line nine holes of a muffin tin with cases. Crush biscuits to fine crumbs, then mix with butter. Spoon into cases and press into a compact layer.

2 Whisk cream cheese, buttermilk, sugar, eggs and vanilla in a jug. Pour onto biscuit bases, filling to the top. Bake for 20 minutes, then turn off oven and leave cheesecakes inside for two hours or until oven is cool. Then chill for at least three hours, or overnight.

3 Heat oven to 180c/gas

4. Toss stone fruit, honey, wine and vanilla in a roasting tin and cook for 15 minutes, until fruit starts to soften and caramelise. Add berries and cook for another two to three minutes until shiny and juicy. Leave to cool. To serve, place cheesecakes on a platter or plates, top each with a spoonful of jam and some fruits, drizzling over any juice from roasting tin.