rapid reto cheesecake

Rapid Retro 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.

Category

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

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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