Easy cheesecake

Easy cheesecake

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(4 ratings)

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 2

This quick, make-ahead dessert is perfect when having a night in just the two of you

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
681
protein
12g
carbs
55g
fat
48g
saturates
35g
fibre
4g
sugar
35g
salt
1.85g

Ingredients

  • 4 shortbread biscuits
  • 300g tub soft cheese
  • zest and juice of 1 lime
  • 3 tbsp icing sugar
  • ½ a 380g pack of frozen mixed berries, plus a few extra to serve

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Method

  1. Put the shortbread biscuits into a plastic bag and bash with a rolling pin until broken. Divide between two dessert glasses. Beat together the soft cheese with the zest of a lime and 2 tbsp icing sugar until smooth. Put this on top of each biscuit base and smooth out with the back of a spoon.
  2. Take the mixed frozen berries, defrost and blend half with 1 tbsp icing sugar and the juice of the lime. Pour this on top of each cheesecake and scatter with a few extra whole berries. Serve or sit in the fridge for a few hours before serving.

Recipe from Good Food magazine, April 2011

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Comments

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judygrandchamp's picture
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Tasty and a very good idea for whipping up a quick mid-week pud.

avrilt1's picture

Haven't made this but got a laugh from HungryBaker's comment!
Must try - the recipe, that is, not sitting in the fridge. :-)

hungrybaker's picture
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Good for a nice fast make-ahead cheesecake. Seems versatile as I could use different fruits and/or base next time. The shortbread made it seem too sweet so I might try digestive biscuits or oatcakes next time to compare. As per the recipe instructions at the end, I sat in the fridge for several hours. I got too cold to enjoy it but I found out whether the light really does go off when the door's shut ;-)

aboogie's picture

I can imagine!!!

vmwatson1991's picture

I made this with hobnob biscuits - delicious!

hungrybaker's picture
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Good for a nice fast make-ahead cheesecake. Seems versatile as I could use different fruits and/or base next time. The shortbread made it seem too sweet so I might try digestive biscuits or oatcakes next time to compare. As per the recipe instructions at the end, I sat in the fridge for several hours. I got too cold to enjoy it but I found out whether the light really does go off when the door's shut ;-)

dogwoodrose's picture

I tried the yummy scrummy carrot cake and it was delicious. Using olive oil instead of margarine made it much lighter and the cake retained it's moisture much longer. Very nice!

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