Morgan came home with this recipe from school – it’s really good! You can make this as 10 or 12 individual ramekins or one big cheesecake like the one in the picture.
- 8 digestive biscuits
- 10 ginger nuts
- 50g butter
- Ground ginger – a pinch
- 500g cream cheese
- 8 tablespoons Greek yogurt
- 8 tablespoons icing sugar
- 600g seasonal berries (we used raspberries)
- 4 tablespoons caster sugar
- Juice & zest of one unwaxed lemon
Crush the biscuits. Melt the butter, and mix into the crushed biscuits with the pinch of ginger. Press the mixture into the bottom of the individual ramekins or the lined caketin depending on what you are using, and place in the fridge to chill.
Put the berries and the caster sugar into a saucepan and gently heat them until the berries begin to break down and give out their juice. If you want the berry topping to be a bit more solid and less runny you can use arrowroot to thicken it. Remove from the heat and allow to cool.
Fold the cream cheese and yogurt together. Mix in the sieved icing sugar. Squeeze over the lemon juice and mix in the zest. Spoon the cream cheese mixture over the set biscuit base, and pour the berry sauce over the top. Put it back in the fridge until it’s all cold again, then you can serve it.
If you want to, you can swirl the berry sauce through the cheese mixture – it will make it a bit less set but just as tasty.