This is not a “cheesecake” as such, but the flavours are reminiscent. It is a super-speedy take on a cheesecake pudding. This is another great recipe from the other Rich and Simone; they serve these puddings in ramekins; however, you could easily use a parfait glass or some cute old jam jars. This is one of those “throw together” puddings that does not need to be perfect, but tastes decadent. My kind of dessert to a “T”.
– 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.
1. Crush Tennis or digestive biscuits in a food processor, using the double-knife stainless-steel blade. Pulse if you want larger pieces.
2. Mix in the melted butter.
3. 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.
4. Place biscuit bases in the freezer to firm up.
5. Place remaining ingredients, except raspberries or blueberry compote, into a bowl, and whisk together with an electric beater or plunge blender.
6. Spoon the mixture on top of the biscuit base, and place in the refrigerator to set for at least 2 hours.
7. 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.
-Use ¾ of a packet of biscuits for a thinner base.