Mason Jar Cheesecakes Layered with a Spice Infused Plum and Nectarine Compote


Cooking Methods

  • Baking
  • Blending


Stone Fruit Compote

    2 cups Nectarines and Plums, washed and cut into quarters
    2 tbsp Food Lover's Honey
    1 small cinnamon stick
    1 star anise
    1 tbsp Food Lover's Signature Lemon Juice
    1/2 cup Water


    250 g Lancewood cream cheese
    250 ml Sour Cream
    1 Tin Sweetened Condensed Milk
    1 tbsp Vanilla Bean Paste (or vanilla extract)
    2 tbsp Freshly Squeezed Lemon Juice


    200 g Food Lover's Signature Short Bread Biscuits, crushed
    100 g Raw Almonds, crushed


Stone Fruit Compote

    Place all the ingredients for the Compote into a saucepan and over a moderate heat, cook the nectarines and plums until just tender, about 8-10 mins.
    The liquid in the saucepan should also have reduced to a slightly thick consistency.
    Remove the saucepan from the heat and allow the contents to cool.
    Discard the cinnamon stick and star anise.


    Place all the ingredients for the cheesecake filling into a bowl and using an electric mixer, beat the ingredients together on high until smooth.
    Set aside.


    Mix the crushed nuts and crushed shortbread together in a bowl


    To assemble the mason jar cheesecakes, start off by placing a layer of crumbs at the bottom of each mason jar.
    Spoon in a layer of cheesecake filling, then a layer of stone fruit compote.
    Continue with this method until you reach the top.
    Place them in the fridge for at least 2-3 hours.
    Just before serving, decorate the top with some fresh berries, stone fruit slices and a sprinkle of crushed nuts.