Ingredients
Method
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For the crust:
- 1 cup coffee, almond, hazelnut granola
- 100 g tennis biscuits, crushed For the cheesecake:
- 250 ml whipping cream
- 125 ml cream cheese
- 125 nl mascarpone
- 100 g icing sugar
- 1 t vanilla paste For the fruit:
- 2 plums, cubed
- 2 nectarines, cubed
- 2 peaches, cubed
- 50 g brown sugar
Method
Ingredients
1. Preheat oven to 200ºC.
2. To make the crust, combine the granola and crushed tennis biscuits. Spread on a baking sheet and bake for 7 minutes. (Baking the crust is optional, but does create a crunchier crust). Set aside to cool.
3. To make the cheesecake, add the whipping cream to a bowl and using a beater, whisk on high speed until stiff peaks form.
4. In another bowl, combine the cream cheese, mascarpone, icing sugar and vanilla paste together. Beat until well combined. Fold in the whipped cream.
5. For the fruit, cut the stone fruit into cubes and toss through brown sugar.
6. Spoon crust into dessert glasses, top with cheesecake mixture and fruit. Repeat layers until glasses are filled. Sprinkle with remaining crust mix if desired. Refrigerate for at least 1 hour before serving.
Photography: Sadiqah Assur-Ismail
Recipes: Jacqueline Burgess
Food assistant: Lerato Motau
Find more stone fruit recipes here.
Ripe, firm, sweet and slightly tart, Woolworth's range of peaches, nectarine, plums and apricots defines summer. Woolworths fruit stays fresher for longer because of their unbroken cold chain. This means fruits stay fresh for longer, even after you take them home. Expect only the best varieties grown in superb locations to deliver the best quality and flavour. Woolworths is obsessed with quality and promotes sustainable farming practices that are better for you and the planet.
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