Name: Quick strawberry cheesecake pots
Total time: 1800 s
Yield: 4
Ingredients: 12 digestive biscuit; 600 gram extra-creamy soft cheese; 1 teaspoon vanilla extract; 4 tablespoon golden caster sugar; 1 lemon; 150 gram strawberry; 1/2 lemon; 2 tablespoon golden caster sugar; 120 gram strawberry; 1 tablespoon golden caster sugar; 1 teaspoon vanilla extract

Step 1

Place the digestives (12) into a freezer or sandwich bag and bash gently with a rolling pin until crushed. Spoon the biscuits into the bases of 4 serving glasses.

Step 2

To make the purée, put the strawberries (150 g) , lemon juice (1/2) and sugar (30 g) into a small saucepan. Place over a medium heat and bring up to a simmer. Cook gently for 3-4 minutes, then blend until smooth and leave to cool.

Step 3

To make the macerated strawberries, mix the strawberries (120 g) with the sugar (15 g) and vanilla (5 mL) in a bowl and set aside for around 10 minutes.

Step 4

Put the creamy soft cheese (600 g) , vanilla (5 mL) , sugar (55 g) , lemon zest and lemon juice (1) into a large mixing bowl. Mix with an electric beater until smooth and thick. Fold through the strawberry purée.

Step 5

Divide the creamy cheesecake mixture between the serving glasses, layering it on top of the crushed biscuits. Spoon the macerated strawberries over the top.

Step 6

Chill the cheesecake pots in the fridge until ready to serve. These can be made the day before, if you like.

Quick strawberry cheesecake pots

RECIPE

Ingredients

For the strawberry purée

For the macerated strawberries

Nutrition per serving

Method

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