Instructions

For the Cheescake Pots

1. Place the cream cheese, mascarpone and sugar into the bowl of a stand mixer. Using the flat paddle attachment, beat on medium speed until the mixture is soft and smooth.
2. In a separate bowl, whisk the cream until soft peaks form.
3. Fold the whipped cream into the cream cheese mixture, together with the lemon zest.
4. Transfer the cheesecake mixture to a large bowl, wrap with cling film, and leave in the fridge for about 24 hours.

For the Plum Compote

1. Place the plums, sugar and lemon juice into a medium saucepan.
2. Cook over medium heat for about 20-30 minutes, or until the plums have broken down and the mixture has thickened. The consistency should be a little runnier than jam (it will also thicken as it cools).
3. If the compote looks too thick, add a dash of water.
4. Set the plum compote aside to cool completely before serving.

For the Hazelnut Crumble

1. Preheat the oven to 190°C (370°F).
2. Place the flour, sugar, butter and 1/2 teaspoon salt into the bowl of a stand mixer. Using the flat paddle attachment, beat on low speed until the mixture resembles crumbly wet sand.
3. Stir through the hazelnuts and sesame seeds.
4. Spread the mixture out onto a baking tray.
5. Bake for 10-15 minutes, or until the crumble is lightly golden.
6. Set the crumble aside to cool completely before serving.

To serve

1. Spoon the cheesecake mixture into some glass bowls. Add a dollop of fruit compote to the side, followed by a generous sprinkle of the crumble topping.
2. I like to place a large bowl of the crumble at the table to allow guests to help themselves to more.