Lingonberry & ginger cheesecake pots
Ingredients
- Step 1 50g full-fat cream cheese
- Step 2 75ml double cream
- Step 3 grated zest 0.5 orange
- Step 4 4 tbsp lingonberry jam (we used Felix wild lingonberry jam) or cranberry jelly, plus a little extra to serve
- Step 5 8 Swedish pepparkakor ginger snaps or 4 ginger nuts , crushed, plus 1 extra to serve
- Step 6 knob of butter , melted
Calories: 484
Carbohydrate: 34 g
Protein: 3 g
Fat: 37 g
Cook time: 16 minutes
Prep time: 15 minutes
Total time: 31 minutes
Servings: 2
TAGS
Dessert
Treat
Swedish
Autumn
Individual cheesecake
Indulgent
Mini cheesecake
Steffi Knowles-Dellner
Swedish dessert
Swedish pudding
Directions
- 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.