Make-ahead Cheesecakes With Berry Compote
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 20minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 8 gingernut biscuits
- 25grams butter, melted
- 400grams soft cheese
- 75grams caster sugar
- 1 lime, finely grated rind and juice
- 3tablespoons single cream
- 75grams fresh raspberries
- 75grams fresh blueberries
- 2tablespoons grenadine
Nutrition per serving
2600kJ / 620Cal
2600 Kilojoules or 620 Calories
30% of daily energy intake*
Protein
7.1grams
Fat
46.5grams
Carbs
44.2grams
Sugars
33.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place the biscuits in a polythene bag and bash with a rolling pin to form fine crumbs. Tip into a saucepan or jug with the melted butter and mix well. Divide between 4 individual ramekins and press to form a firm base. Refrigerate while making the topping.
Step 2 of 4
Beat together the soft cheese, sugar and lime rind and juice in a bowl until smooth. Fold in the cream, then spoon over the cheesecake bases and roughly spread. Refrigerate for 5-10 minutes while making the compote.
Step 3 of 4
In a separate bowl, gently mix the berries with the grenadine.
Step 4 of 4
Serve the cheesecakes with the berry compote spooned on top in the centre.
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