Cherry Cheesecake Pots

Paul Prakongsunt

Cook Time 1 hour

Servings 4


Oat Base
50g Unsalted butter, melted
40g Plain flour
40g Oats
50g Soft light brown sugar
pinch Bicarbonate of soda
pinch Salt

Cherry Compote
250g Cherries, frozen pitted
50ml Water
100g Jam setting sugar
1 Vanilla pod, seeds scraped
squeeze Lemon juice

Lemon & Vanilla Cheesecake
200g Cream cheese
1 Vanilla pod, seeds scraped
240ml Cream
2 Gelatine, gold leaves
4 Egg yolks
70g Caster sugar
½ Lemon juice
½ Lemon zest


Oat Base

Place the plain flour, oats, sugar, bicarbonate of soda and salt into a mixing bowl and mix well with your fingers.
Add the cold melted butter and mix well to form a crumble.
Scatter the crumb onto a baking tray and bake for 16 – 20 minutes in an oven preheated to 170C until golden brown and cooked thoroughly.

Cherry Compote
Add the sugar and water to a saucepan with the cherries and heat to a gentle boil.
Lower to a simmer and cook for a minute before removing from the heat and squeezing in the lemon juice.
Stir and leave to cool fully in the fridge before use.

Lemon & Vanilla Cheesecake

Soak the gelatine. Place the egg yolks and sugar into a stand mixer bowl and whisk over a pan of simmering water to heat. Once the temperature hits 65C remove the bowl from the pan and place onto the mixer and add the soak gelatine, whisk on high speed.
Beat the cream cheese with the vanilla seeds and lemon zest. Whisk the cream to soft peaks and fold into cream cheese.
Fold the cream mixture into the egg yolks. Add biscuit crumb to glasses and evenly distribute cheesecake into 4 glasses.

Place in the fridge for and hour and a half to set.

Take the cheesecakes out of the fridge and serve with the cherries.


Chia Pudding


Cassata Nuda