Apologies for the photo here, it was quite a tricky exposure what with all the white. Anyway, it tasted fine and that is the important thing.
Ingredients (for 3-4 individual cheesecakes)
1 small carton of double cream
1 200g pack of light (i.e. low fat) cream cheese
1 teaspoon of vanilla extract
50 g butter
a third of a packet of amaretti biscuits
3 eating apples
3 ripe dessert pears
1 tablespoon maple syrup
2 teaspoons of potato flour mixed into a thin paste with cold water
You will also need three or four deep chef’s rings
First make a compote with the peeled and diced fruit, the maple syrup and a splash of water. You want some of the apples to retain their shape but the pears should collapse. When it is cooked, add the potato flour paste and stir until it thickens. Set aside to cool.
Mash the cream cheese into the cream, add the vanilla extract and whisk until the mixture is stiff and doubled in volume.
Break the amaretti biscuits up in a plastic bag with a rolling pin. You want them broken down into small pieces, but not dust. Melt the butter in a saucepan, add the amaretti and stir so that the biscuit debris is coated in the butter.
Place the rings on small plates and put some buttery biscuit base into each ring, smoothing it down with the back of a spoon. Top this with the cooled and thickened compote and finish each cheesecake off with the cream and cream cheese mixture.
Cover with clingfilm and chill in the fridge for at least two hours.
To serve, run a knife around the inside of the rings and lift carefully.