Make-Ahead Cheesecakes with Berry Compote

cook 20 mins
  • 8 gingernut biscuits
  • 25 g (1 oz) butter, melted
  • 400 g (13 oz) soft cheese
  • 75 g (3 oz) caster sugar
  • finely grated rind and juice of 1 lime
  • 3 tablespoons single cream
  • 75 g (3 oz) fresh raspberries
  • 75 g (3 oz) fresh blueberries
  • 2 tablespoons grenadine
  • Place the biscuits in a polythene bag and bash with a rolling pin to form fine crumbs. Tip into a saucepan or jug with the melted butter and mix well. Divide between 4 individual ramekins and press to form a firm base. Refrigerate while making the topping.
  • Beat together the soft cheese, sugar and lime rind and juice in a bowl until smooth. Fold in the cream, then spoon over the cheesecake bases and roughly spread. Refrigerate for 5–10 minutes while making the compote.
  • In a separate bowl, gently mix the berries with the grenadine.
  • Serve the cheesecakes with the berry compote spooned on top in the centre.
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