Stone Fruit Cheesecake

INGREDIENTS

For The Stonefruit

• 120g Dunnes Stores Seasons Best Fresh Fruit plums, destoned
• 120g Dunnes Stores Peaches, destoned
• 120g Dunnes Stores Apricots, destoned
• ½ lemon, juice
• 50g caster sugar
• 1 tsp cinnamon
• 1 tsp vanilla bean paste

For The Base And Filling

• 400g Dunnes Stores digestive biscuits
• 225g butter
• 400g white chocolate, chopped
• 250g cream cheese
• 250g mascarpone
• 200g double cream
• 1 tsp vanilla bean paste

METHOD

1. Thickly slice the fruit. Toss it in a pan with the sugar, lemon juice, cinnamon and vanilla. Cook for 8-10 mins covered or until the fruit has begun to soften but is still holding its shape. Remove the fruit and reserve the juice for finishing touches.
2. To make the base of the cheesecake, bash 300g of the digestive biscuits into a resealable bag, with a rolling pin or any other blunt instrument, until you have fine crumbs.
3. Make brown butter by placing 225g of butter in a medium saucepan and heating over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often and stirring with a whisk, until the butter foams and turns golden brown and nutty.
4. Add 150g of the brown butter to the biscuit crumbs and mix until evenly coated. Tip the butter and biscuit mix into the base of a 20cm springform tin and press down with the back of a spoon so the mixture covers the base and comes about 5cm up the sides of the tin to form a crust. Cover and place in the fridge to chill while you prepare the rest of the ingredients.
5. To make the crumble topping, place the remaining 100g of the digestive biscuits into a bowl and crush into small pieces. Add the remaining brown butter to the crushed biscuits and mix until evenly coated.
6. Place the white chocolate in a heatproof bowl, then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, stirring occasionally.
7. For the filling, in a freestanding mixer fitted with the whisk attachment, or using an electric hand whisk, beat the mascarpone, cream cheese, cream and vanilla bean paste until the mixture becomes very thick. Beat in the white chocolate until just combined.
8. Spread half the mixture evenly over the top of the biscuit base, lightly spoon over half the fruit and some of the crumble topping. Chill for 30 mins. Spread over the remaining cream cheese and top with the remaining fruit and the crumble. Chill for at least 4 hours or preferably overnight.
9. Remove the cheesecake from the tin, slice with a hot knife and serve!