rapid reto cheesecake

A rapid cheesecake that is made in a martini glass or any other glass of your choice meaning it's good to go almost instantly. This version does have a quick soft set jelly that is uber delicious, although if like me this becomes a midnight sweet treat I often use jam with a little lemon juice just to loosen it and make it a little more spreadable.

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rapid reto cheesecake

Yields2 Servings

Strawberry Conserve
 125 g Frozen Strawberries
 1 tbsp Runny honey
 2 tbsp Caster sugar
Cheesecake
 200 g Cream cheese, preferably at room temperature
 125 ml Double cream
 ½ tsp Vanilla extract
 1 tsp Lemon juice
 2 tbsp Caster sugar
 2 Digestive biscuits

1

Add the strawberries, honey, and caster sugar into a small saucepan. Place over medium heat. Cook for 8- 10 minutes, swirling the pan occasionally until the liquid in the pan is syrupy. Towards the end of the cooking process, press down on the berries with a wooden spoon to make them burst into the jam. Then set aside to cool.

2

Meanwhile, prepare the cheesecake by combining cream cheese, cream, vanilla extract, lemon juice, and caster sugar. Whip together until a softly whipped cream consistency is achieved.

3

Crumble and crush the digestive biscuits, by hand, into two martini glasses. split the cheesecake mixture between the two glasses. Smooth the top with a spatula or failing that the back of a dessert spoon. (If in a hurry at this stage you could mix together 3 tablespoons of strawberry jam and lemon juice and spread over the cheesecake and eat right away. ) Otherwise, place in the fridge until the soft set strawberry conserve has cooled then spread over the top and enjoy.

Ingredients

Strawberry Conserve
 125 g Frozen Strawberries
 1 tbsp Runny honey
 2 tbsp Caster sugar
Cheesecake
 200 g Cream cheese, preferably at room temperature
 125 ml Double cream
 ½ tsp Vanilla extract
 1 tsp Lemon juice
 2 tbsp Caster sugar
 2 Digestive biscuits

Directions

1

Add the strawberries, honey, and caster sugar into a small saucepan. Place over medium heat. Cook for 8- 10 minutes, swirling the pan occasionally until the liquid in the pan is syrupy. Towards the end of the cooking process, press down on the berries with a wooden spoon to make them burst into the jam. Then set aside to cool.

2

Meanwhile, prepare the cheesecake by combining cream cheese, cream, vanilla extract, lemon juice, and caster sugar. Whip together until a softly whipped cream consistency is achieved.

3

Crumble and crush the digestive biscuits, by hand, into two martini glasses. split the cheesecake mixture between the two glasses. Smooth the top with a spatula or failing that the back of a dessert spoon. (If in a hurry at this stage you could mix together 3 tablespoons of strawberry jam and lemon juice and spread over the cheesecake and eat right away. ) Otherwise, place in the fridge until the soft set strawberry conserve has cooled then spread over the top and enjoy.

Rapid Retro Cheesecake
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