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Blueberry and Lemon Cheesecake Jars

  • 15 MIN
  • Gluten-Free, Healthy, Vegetarian

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
FOR THE BASE
  • 100g digestive biscuits / digestive
  • 100g ginger nut biscuits
  • 50g/2 oz. hazelnuts (optional)
  • 100g/4oz butter
TOPPINGS
  • Blueberries
  • Stewed rhubarb
  • Lemon curd
  • Melted chocolate

METHOD

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

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