Seasonal heroes

No-bake amaretti cheesecake with toffee plums

Toffee plums make this really special. And with no need to use the oven, this is a great dessert to cook in the summer

  • 10
  • 30
  • 10
  • 50g butter, melted
  • 75g amaretti biscuits, finely crushed
  • 2 digestive biscuits, finely crushed
  • 3 gelatine leaves
  • 250g mascarpone
  • 600g reduced-fat soft cheese
  • 1 tsp vanilla extract
  • 100g caster sugar
  • 1 lemon, juice only
  • 200ml double cream

For the toffee plums

  • 2 tbsp butter
  • 50g soft brown sugar
  • 1 tsp vanilla extract
  • 100ml double cream
  • 5 plums, stoned and sliced
  1. Line the sides and bottom of a 20cm springform tin with non-stick baking paper. Mix the melted butter into the crushed biscuits then press into the bottom of the tin. Chill while you make the filling.
  2. Soften the gelatine leaves in cold water for 2-3 minutes. Drain and place in a bowl with 1 tbsp water. Heat in the microwave for 10-15 seconds (microwave wattages vary; this time is a guide) or until dissolved. Mix and set aside.
  3. Beat the mascarpone, soft cheese, vanilla and sugar with an electric mixer until smooth. Add the lemon juice and dissolved gelatine and mix again.
  4. Softly whip the cream and fold into the cheese mixture. Scrape into the tin, smooth the top then cover and refrigerate overnight.
  5. To make the toffee plums, melt the butter in a pan then add the brown sugar. Cook for 3-4 minutes over a low heat until syrupy. Remove from the heat and add the vanilla and cream. Return to the heat, stir for 2 minutes then take off the heat and add the plums. Cool to nearly room temperature.
  6. Remove the cheesecake from the tin, place on a platter and spoon the plums and sauce over.

Per serving: calories 575 (29%), sugar 23.8g (26%), fat 47.6g (68%), saturates 29.3g (146%), salt 0.2g (3.3%) of your guideline daily amount

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