BACK TO SWEET TREATSSWEET TREATSBlueberry and Lemon Cheesecake Jars15 MINGluten-Free, Healthy, VegetarianINGREDIENTS300g / 10oz Cream Cheese (Philadelphia – has to be full fat)100g/ 4oz icing sugar330ml double cream1-2 tbsp. Baileys or rind and juice lemon or rind and juice lime or 2 tsp. vanilla extract or chopped gingerFOR THE BASE100g digestive biscuits / digestive100g ginger nut biscuits50g/2 oz. hazelnuts (optional)100g/4oz butterTOPPINGSBlueberriesStewed rhubarbLemon curdMelted chocolateMETHODSERVES FOUR PEOPLEMake base by crumbing biscuits in a bag with a rolling pin or use a food processorMelt butter and add to biscuits, mixing well and then add chopped hazelnutsPile into cheese cake tin or individual jarsBeat the cream cheese, add the icing sugar with rind of lemon and juiceBeat the cream softly and fold into the cheeseTaste for flavouring and adjust if neededPut into piping bag and pipe into containersToppings can be put on top and chill for an hour/twoRhubarb can be roasted with raspberries and 3/4 spoons of caster sugar for 15 minutesStew blueberries with juice lemon and 3-4 spoons caster sugarLemon curd can be thinned with a little lemon juiceRecipes you may also like…Recipes, Sweet TreatsBlueberry and Lemon Cheesecake JarsVIEW RECIPEEasy Family Meals, RecipesAsian Salmon and Sweet Potato Tray BakeVIEW RECIPERecipes, VegetarianVegetarian Sausage RollsVIEW RECIPESTAY CONNECTEDSubscribe to The Pantry NewsletterIt’s filled with the latest up to date news, exclusive recipes and food inspirationSUBSCRIBEINSTAGRAMLatest from our InstagramFollow us @pantrykilkee Follow on Instagram
