Blueberry and Lemon Cheesecake Jars

INGREDIENTS

300g / 10oz Cream Cheese (Philadelphia – has to be full fat)
100g/ 4oz icing sugar
330ml double cream
1-2 tbsp. Baileys or rind and juice lemon or rind and juice lime or 2 tsp. vanilla extract or chopped ginger

SERVES FOUR PEOPLE

Make base by crumbing biscuits in a bag with a rolling pin or use a food processor
Melt butter and add to biscuits, mixing well and then add chopped hazelnuts
Pile into cheese cake tin or individual jars
Beat the cream cheese, add the icing sugar with rind of lemon and juice
Beat the cream softly and fold into the cheese
Taste for flavouring and adjust if needed
Put into piping bag and pipe into containers
Toppings can be put on top and chill for an hour/two
Rhubarb can be roasted with raspberries and 3/4 spoons of caster sugar for 15 minutes
Stew blueberries with juice lemon and 3-4 spoons caster sugar
Lemon curd can be thinned with a little lemon juice