Plum and Lime Cheesecake Pots
Photography 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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.