Comments

Thank you very much for this recipe. You are my ki...
Susan ServinBroccoli Apple Salad 11 days ago
Try this too!
Susan ServinTurkey Pot Pie 11 days ago
Try it!
just made this soup for dinner. LOVE it!!!  I used...
SophiaVegan Gravy 1 month ago
Im hoping to make the Vegan gravy. Do I have to us...
ToniLemon Polenta Cake 1 month ago
Can you use gluten free flour, if so what would yo...
can I omitt sour cream for real pumpkin
Christine VetneCrispy Teriyaki Tofu Recipe 2 months ago
Will be making this in two days. Looks so good.  C...
Barbara MarsiglioBaked Potato In The Microwave 2 months ago
Love most of the receipts please keep sending.  Es...
Paula HughesCreamy Sausage Soup 2 months ago
This is like olive gardens zuppa soup, but without...

Cheesecake Pots with Plum Compote

Blossom Lady
Sep 10, 2021 05:22 AM
Cheesecake Pots with Plum Compote

Divine Cheesecake Pots with Plum Compote, perfect for entertaining. Whilst the plum compote makes this dessert suitably autumnal, the star of this dish is the toasted crumble topping, comprised of crushed hazelnuts and black sesame seeds (also called Nigella seeds or kalonji), which lends the requisite crunch and nubbly texture to this dish.

This cheesecake is actually a deconstructed cheesecake, although a bit more upmarket than the Cheesecake Pots with Passionfruit & Raspberries which I have previously posted on this blog. I find Ottolenghi’s version to be quite rich, so a little goes a long way. To this end, I prefer to serve a few small scoops of cheesecake mixture per bowl, and to let guests help themselves at the table to as much compote and crumble as they like.

Ingredients:

For the Cheesecake Pots

  • 400 g cream cheese
  • 200 g mascarpone cheese
  • 100 g (1/2 cup) caster sugar
  • 200 ml (3/4 cup plus 1 tablespoon) double cream (heavy cream)
  • zest of 1 lemon

For the Plum Compote

  • 500 g (1 lb) plums, stoned and cut into small cubes
  • 25 g (2 tablespoons) caster sugar
  • 1 tablespoon lemon juice

For the Hazelnut Crumble

  • 60 g (1/3 cup plus 1 tablespoon) wholemeal flour
  • 30 g (3 tablespoons) light muscovado ssugar (or light brown sugar)
  • 50 g (1/2 stick) unsalted butter, cold and cut into small cubes
  • 50 g hazelnuts, lightly crushed
  • 1–2 tablespoons black sesame seeds
  • sea salt
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments