Jam Jar Cheesecakes
Serves: 6
Ready in: 30 to 60 mins
These simple desserts look beautiful when served in glass jam jars, plus if you're entertaining, you can make these in advance.
Ingredients:
40g butter, melted6 digestive biscuits, crushed into crumbs
zest and juice of 1/2 lemon
250g vegetarian mascarpone cheese
100g vegetarian full-fat cream cheese
50g caster sugar
2 free-range eggs plus 1 egg yolk
75ml double cream
a few drops of vanilla essence
150g fresh raspberries
[hd]You'll also need[/hd]
6 clean jam jars
method:
- Preheat the oven to 140C/275F/GAS 1. Combine the melted butter with the crushed digestive biscuits and, setting aside 2 tbsp of the crumb mixture, divide evenly between six jar. Press down lightly and freeze for five minutes to harden.
- Next, combine the lemon zest, mascarpone, cream cheese, caster sugar, the eggs and egg yolk. Beat in the lemon juice, double cream and vanilla essence. Stir in the raspberries and divide the mixture between the prepared jars.
- Place the jars in a roasting tin and fill with hot water to 2.5cm high to create a bain-marie. Bake for 30 minutes or until lightly set. Turn off the oven and leave the jars inside to cool.
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