Blueberry, Lime & Ginger Cheesecakes

Ingredients

  • 20 ginger nut biscuits
  • 50g unsalted butter
  • 250g full-fat cream cheese
  • zest of 1 unwaxed lime, plus extra to decorate
  • 250ml double cream
  • ½ jar Mrs Bridges Blueberry Preserve

Recipe

  1. Put the biscuit crumbs into a small bowl and pour over the melted butter. Fork together until the crumbs have absorbed all the butter. Divide the mixture into 4 portions and spoon each of these into small kilner jars. Pat down gently to compress the crumbs and make a firm base for the cheesecakes.
  2. Transfer to the refrigerator. Put the cream cheese, lime zest and double cream into a large mixing bowl and mix gently until the cream and cream cheese are just combined.
  3. Add the blueberry preserve and gently stir it through the mixture so it is rippled with swirls of jam but not fully blended.
  4. Remove the jars from the refrigerator and divide the cheesecake mixture between them. Refrigerate for a minimum of 1 hour, or overnight, before serving and decorate with a little extra lime zest.

 

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