1 tub of Paysan Breton French Sea Salt cream cheese (150g)
150ml double cream
What to do:
First, make the base: place the digestive biscuits in a food processor and blitz until crumb-like. If you do not have a food processor, place them in a sealed sandwich bag, and bash with a rolling pin.
Tip the digestive biscuit crumb into a bowl and stir through the melted butter until all the biscuits are well coated. Distribute between 4 glasses, pressing down the base until it’s compact.
Place in the fridge to chill and set while you make the filling.
In a small saucepan, add the quartered plums, the soft brown sugar, and the juice and zest of 1 of the oranges. Place on medium heat and leave to simmer to allow the plums to break down and a sweet and sticky sauce to form.
In a large bowl whisk together the cream cheese, double cream, and the zest and juice of the remaining orange.
Take the 4 glasses out of the fridge and spoon in the cheesecake mix. Top with the stewed plums and finish by spooning over the sticky sweet plum sauce.