Quick and easy way to make a light cheesecake, layered in a serving glass and served individually, this is an easy entertaining essential for BBQ, Family occasions and last minute dinner guests.
150g Cream Cheese (Philadelphia)
100ml Creme Anglaise (Alternative: Birds Custard, ready to serve)
100ml Single Cream (whipped to ribbon stage)
25g Caster Sugar
Juice of ½ Lemon
In a bowl, beat the marscapone and cream cheese until combined, fold in the Anglaise/Custard.
In a separate bowl whip the cream to ribbon stage.
Add the sugar and lemon juice to the marscapone mix.
Gently fold the cream into the marscapone mix, until the mixture resembles a light mousse. Don\'t over mix as the cream will split.
120g Digestive Biscuits
25g Melted Butter
30g White Chocolate, melted.
Using a plastic bag crush the biscuits with a rolling pin.
Stir through the melted butter and white chocolate until combined.
80g Fresh/Frozen Raspberries
80g Fresh Strawberrries
2 – 3 tbsp Icing Sugar
20g Fresh Mint, chopped
30g Toasted Nuts or chocolate shavings (optional)
Put half of the raspberries and strawberries in a blender with the icing sugar and blend to create a fruit coulis.
Toss the remaining fruit in a bowl with the chopped mint and coulis.
Divide the biscuit mix between the glasses.
Spoon in the cream cheese mousse, covering the biscuit.
Spoon the mixed berries equally on top of the cream cheese in each glass.
Note: For variations on flavours try
Substituting the digestive biscuits of ginger nut biscuits, with orange segments instead of mixed berries
Add 1 tsp lemon & lime zest to the cream cheese mousse for a refreshing tangy summer mousse.