Plum and Lime Cheesecake Pots
Photography by Aaron McLean.
I love the tang that lime brings to this dessert but lemons work equally well. Fresh berries and sliced stone fruit are also delicious instead of the plums.
Serves: 4–6
INGREDIENTS
250 grams cream cheese, at room temperature (I used Philadelphia)
200 grams condensed milk
½ cup thick plain yoghurt
finely grated zest 2 large limes
¼ cup lime juice
To assemble
1 large tin black doris plums, halved and pitted
6 plain digestive biscuits or plain shortbread biscuits, roughly crushed
METHOD
Beat the cream cheese until very smooth and creamy. Add the condensed milk, yoghurt, and lime zest and juice and beat until light and airy.
To assemble: Put the plums, cut-side down on kitchen towels to absorb excess juice.
Sprinkle a layer of biscuit crumbs in the base of each glass. Top with spoonfuls of the lime cream, then top with a layer of plums. Repeat to make another layer of each, then sprinkle over any remaining biscuit crumbs.
You can serve immediately or chill until ready to serve.
Cook's note: It’s important to beat the cream cheese until smooth before adding the other ingredients, otherwise it’s near impossible to remove any lumps that remain in the mixture.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!