Easy cheesecake
- Jason Atherton
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Serves 2
Easy
Prep: 15 mins
A star rating of 4.5 out of 5.17 ratingsRate
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This quick, make-ahead dessert is perfect when having a night in just the two of you
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Sirloin with spiced butter, shallot salad, roasted carrots & mash
A star rating of 3.7 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
4 shortbread biscuits
-
300g tub soft cheese
-
zest and juice of 1 lime
-
3 tbsp icing sugar
-
½ a 380g pack of frozen mixed berries
plus a few extra to serve
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Nutrition: per serving
- kcal681
- fat48g
- saturates35g
- carbs55g
- sugars35g
- fibre4g
- protein12g
- salt1.85g
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Method
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step 1
Put the shortbread biscuits into a plastic bag and bash with a rolling pin until broken. Divide between two dessert glasses. Beat together the soft cheese with the zest of a lime and 2 tbsp icing sugar until smooth. Put this on top of each biscuit base and smooth out with the back of a spoon.
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step 2
Take the mixed frozen berries, defrost and blend half with 1 tbsp icing sugar and the juice of the lime. Pour this on top of each cheesecake and scatter with a few extra whole berries. Serve or sit in the fridge for a few hours before serving.
Recipe from Good Food magazine, April 2011
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A star rating of 4.5 out of 5.17 ratings
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