Cherry Cheesecake Pots
Cherry Cheesecake Pots
A dessert with many different flavours by Darren Purchese from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Yield 4 servings
  • Oat Base:
  • 50 grams Unsalted butter, melted
  • 40 grams Plain flour
  • 40 grams Oats
  • 50 grams Soft light brown sugar
  • Pinch Bicarbonate of soda
  • Pinch Salt
  • Cherry Compote:
  • 250 grams Cherries, frozen pitted
  • 50 millilitres Water
  • 100 grams Jam setting sugar
  • 1 Vanilla pod, seeds scraped
  • Squeeze Lemon juice
  • Lemon & Vanilla Cheesecake:
  • 200 grams Cream cheese
  • 1 Vanilla pod, seeds scraped
  • 240 millilitres Cream
  • 2 Gelatin, gold leaves
  • 4 Egg yolks
  • 70 grams Caster sugar
  • ½ Lemon juice
  • ½ Lemon zest
  1. Oat Base:
  2. Place the plain flour, oats, sugar, bicarbonate of soda and salt into a mixing bowl and mix well with your fingers.
  3. Add the cold melted butter and mix well to form a crumble.
  4. Scatter the crumb onto a baking tray and bake for 16 - 20 minutes in an oven preheated to 170C until golden brown and cooked thoroughly.
  1. Cherry Compote:
  2. Add the sugar and water to a saucepan with the cherries and heat to a gentle boil.
  3. Lower to a simmer and cook for a minute before removing from the heat and squeezing in the lemon juice.
  4. Stir and leave to cool fully in the fridge before use.
  1. Lemon & Vanilla Cheesecake:
  2. Soak the gelatin. Place the egg yolks and sugar into a stand mixer bowl and whisk over a pan of simmering water to heat. Once the temperature hits 65C remove the bowl from the pan and place onto the mixer and add the soak gelatin, whisk on high speed.
  3. Beat the cream cheese with the vanilla seeds and lemon zest. Whisk the cream to soft peaks and fold into cream cheese.
  4. Fold the cream mixture into the egg yolks. Add biscuit crumb to glasses and evenly distribute cheesecake into 4 glasses.
  5. Place in the fridge for and hour and a half to set.
  6. Take the cheesecakes out of the fridge and serve with the cherries.

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