This is not a “cheesecake” as such, but the flavours are reminiscent. It is a super-speedy take on a cheesecake pudding.
1 packet Tennis or digestive biscuits 30 g butter, melted (30 ml)
250 g container plain cream cheese 250 g container mascarpone cheese 5 – 10 ml lemon essence
30 ml castor sugar, or add sugar to taste
To Serve: 1 x punnet fresh raspberries or blueberry compote.
- Crush Tennis or digestive biscuits in a food processor, using the double-knife stainless-steel blade. Pulse if you want larger pieces.
- Mix in the melted butter.
- Spoon the biscuit crumble into small jam jars or empty glass yoghurt pots, ramekins or small dishes, and pat down firmly with the back of a spoon.
- Place biscuit bases in the freezer to firm up.
- Place remaining ingredients, except raspberries or blueberry compote, into a bowl, and whisk together with an electric beater or plunge blender.
- Spoon the mixture on top of the biscuit base, and place in the refrigerator to set for at least 2 hours.
- Top each jam-jar cheesecake with raspberries or blueberry compote.
- Use chocolate digestive biscuits or a full-flavoured chocolate biscuit instead of the Tennis or digestive biscuits.
- Use scraped vanilla bean pod or 15 ml good quality coffee powder, instead of lemon essence.
- Add in 4 small bars of chopped Sally Williams Nougat. Use an extra 2 chopped nougat bars with the raspberries for the topping.
- Blueberry Compote: 500 ml fresh blueberries, 125 ml water, juice and rind of 1 lemon and 250 ml castor sugar. Simmer together until thick and shiny. Use as a topping for cakes, cheesecake and pies or layered with Greek yoghurt as a simple dessert.
Tip: Use 3⁄4 of a packet of biscuits for a thinner base.