Lingonberry & ginger cheesecake pots
- Preparation and cooking time
- plus chilling
- Serves 2
- 50g full-fat cream cheese
- 75ml double cream
- grated zest 0.5 orange
- 4 tbsp lingonberry jam (we used Felix wild lingonberry jam) or cranberry jelly, plus a little extra to serve
- 8 Swedish pepparkakor ginger snaps or 4 ginger nuts , crushed, plus 1 extra to serve
- knob of butter , melted
- STEP 1
Whip the cream cheese, double cream and orange zest in a medium bowl until thick and holding its shape. Be careful not to overwhip or the cream cheese will become watery. Gently ripple through the lingonberry jam.
- STEP 2
Mix together the crushed biscuits and butter, and spoon into 2 glasses. Divide the lingonberry mixture between the glasses and chill until needed – at least 30 mins. The cheesecakes can be made up to this point the day before.
- STEP 3
To serve, mix a little of the jam with 1 tsp water and drizzle over the cheesecakes. Crumble the remaining biscuit and sprinkle on top.