Mason Jar Cheesecakes Layered with a Spice Infused Plum and Nectarine Compote
https://staging.foodloversmarket.co.za/recipes/mason-jar-cheesecakes-layered-with-a-spice-infused-plum-and-nectarine-compote/
Cooking Methods
- Baking
- Blending
Ingredients
Stone Fruit Compote
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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
Cheesecake
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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
Crumbs
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200 g Food Lover's Signature Short Bread Biscuits, crushed
100 g Raw Almonds, crushed
Directions
Stone Fruit Compote
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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.
Cheesecake
-
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.
Crumbs
-
Mix the crushed nuts and crushed shortbread together in a bowl
Assembling
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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.
