Ingredients

For the cheesecakes
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
For the fruits
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

Method
step 1
Heat oven to 150C/130C fan/gas 2 and line nine holes of a muffin tin with muffin cases. Put the biscuits in a food bag and crush to fine crumbs using a rolling pin or use a food processor, then mix with the butter. Spoon into the muffin holes and use the back of a spoon to press the biscuits into a compact layer.

step 2
Whisk the soft cheese, buttermilk, sugar, eggs and vanilla in a jug. Pour onto the biscuit bases, filling them right to the top. Bake for 20 mins, then turn the oven off and leave the cheesecakes inside for 2 hrs, or until the oven is completely cool. Once cool, chill for at least 3 hrs, or overnight if you can.

step 3
Heat oven to 180C/160C fan/gas 4. Toss the stone fruit, honey, wine and vanilla in a roasting tin and cook for 15 mins, until the fruit starts to soften and caramelise in places. Add the berries to the tin and cook for another 2-3 mins until they look shiny and juicy. Leave to cool. When you’re ready to serve, place the cheesecakes on a platter or individual plates, then top each one with a spoonful of jam and some of the fruits, drizzling over any juice from the tin.