Quick cheesecake
These individual cheesecakes are the perfect size for a party and take just 30 mins to prepare. If you haven't got fresh raspberries you can easily substitute frozen.
Serves: 6
125g (4oz) - about 11 biscuits or 1/2 a pack of Crinkle Crunch or similar
Finely grated zest of 1 orange
250g (8oz) curd cheese
4 tbsp caster sugar
3 tbsp milk
142ml pot double cream
300g (10oz) fresh raspberries
250g (8oz) fresh strawberries, sliced
1. Put the biscuits in a strong polythene bag and crush them with a rolling-pin - but not too finely.
2. Beat the orange zest into the curd cheese in a large bowl, with 3 tbsp of the caster sugar, until smooth, then beat in the milk. Whip the cream until it just holds its shape and fold it into the cheese mixture.
3. Mash about a quarter of the raspberries with a quarter of the strawberries and 1 tbsp sugar, until smooth. Choose the squashiest ones and use a potato masher. Sieve the purée to remove the pips.
4. Divide half the biscuit mixture between 6 tumblers, then spoon over half the cheese mixture, some fruit and a little sauce. Sprinkle with the rest of the crumbs, cheese mixture, fruit and sauce. Serve within 30 mins.
Top tip: Not suitable for freezing.
