Cheesecake snobs, look away now. This is a very quick and casual kind of cheesecake that even our cheesecake-hating son demolishes. It's a good one for kids to help with too - ours love bashing the biscuits and whipping the cream. Use whatever little pots you have. We used jam jars that we had hanging around, and this recipe made 5 little puddings (they're not massive but they're very rich!).
- 250ml double cream
- 50g Philadelphia/soft cream cheese
- 50g caster sugar.
- Juice and zest of one lemon (adjust depending on how lemony you'd like it)
- A few drops of vanilla essence
- About 8 ginger biscuits (adjust if you'd like more biscuit base)
- Topping of your choice if you like, eg. a little grated chocolate
1. Put everything except the biscuits in a bowl and whisk until smooth and thickened (use a mixer or do it by hand). Taste to check the flavour and add more vanilla/lemon if you like.
2. Bash the biscuits - we do this in a mixing bowl using the end of a rolling pin.
3. Get your jars/glasses/pots and sprinkle about two centimetres of biscuit crumbs. Top with a few spoons of the creamy mixture. Repeat. Top with a topping if you like.
4. Put in the fridge for a couple of hours to set a bit.
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