Special Diet

Individual Mixed Berry Swirl Cheesecakes

cook 30 mins
  • 25 g (1 oz) butter
  • 1 tablespoon golden syrup
  • 125 g (4 oz) bourbon biscuits
  • 200 g (7 oz) mixed summer berries, plus extra to decorate
  • 175 g (6 oz) cream cheese
  • 100 g (3 1/2 oz) caster sugar
  • juice and grated zest of 1 lemon
  • 1/2 teaspoon vanilla extract or essence
  • 2 tablespoons water
  • 1/2 sachet powdered gelatine
  • 250 ml (8 fl oz) double cream
  • mint leaves, to decorate
  • Place the butter and golden syrup in a saucepan and melt over a medium heat. Whizz the biscuits into crumbs in a food processor (or bash with a rolling pin in a bag) and add to the pan.
  • Purée the berries in a liquidiser or food processor (or rub through a sieve) then sieve to remove the pips and set aside.
  • Line a baking sheet with nonstick baking paper and divide the biscuit mixture between 4 x 10 cm (4 in) ring moulds, pressing down well. Chill until needed.
  • To make the filling, whisk together the cream cheese, sugar, lemon zest and juice and vanilla extract. Sprinkle the gelatine into the measured water in a small bowl and microwave on high for 30 seconds. Mix a little of the cheese mixture into the gelatine, then stir the gelatine back into the cheese mixture.
  • Meanwhile, whisk the cream to soft peaks and fold into the cheese mixture with the berry purée and swirl gently to create a marbled effect. Pour into the moulds and flatten with a palette knife. Chill until ready to serve.
  • To serve, release the cakes from the moulds by running a knife around the edge. Decorate with berries and mint leaves.
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