|375 g g||raspberries raspberry||
|4 tbsp tbsp||icing sugar icing sugar||
|1 tbsp tbsp||water water||
|125 g g||Oat biscuit Oat biscuit||
|50 g g||butter butter||
Soft cheese layer
|250 g g||soft cheese soft cheese||
|125 ml ml||double cream double cream||
|zest and juice|
|100 g g||icing sugar icing sugar||
|3 tbsp tbsp||lemon curd lemon curd||
Lemon and raspberry cheesecake pots
With tangy raspberry sauce, lemon cream and a buttery base, these mini cheesecake pots are best served in little glasses or ramekins so you can appreciate the different layers.
- Begin by preparing the coulis. Place 250g of the raspberries in a small pan with the sugar, water and lemon juice. Gently simmer for 10 - 12 minutes, stirring occasionally until the raspberries have broken down and the consistency becomes syrupy.
- Remove the pan from the heat and stir through the remaining raspberries. Mix well, then set aside to cool.
- Meanwhile, make the base. Melt the butter and add the crushed biscuits. Mix well, then set aside and leave to cool.
- For the cheese layer, whisk the soft cheese with the caster sugar, lemon zest and lemon juice. Beat the lemon curd to loosen, then fold into the soft cheese followed by the whipped cream.
- To assemble, divide the components between 4 dessert glasses in distinct layer. Begin with the biscuit base (reserving a little to decorate), followed by the raspberry coulis and the cream cheese layer.
- Crumble over the remaining biscuit mix and garnish with the mint leaves and raspberries to serve.