This recipe was sent across by a friend Raksha a while back… I saved it for my anniversary… 🙂 it turned out just yummy…
I love cheesecakes for they have the crumbly biscuit layer.. along the salty cheesy and sour and sweet flavour to it… :)) Since I am not a big fan of desserts/sweets altered the recipe a little and used marmalade to moderate the sweetness.. you can use fruit preserves if you want to increase the level of sweetness…
Ingredients: (Serves 6-8) Preparation Time: 25 mins
Digestive biscuits – 150 gms
Soft butter – 75 gms, unsalted
Cream cheese – 300 gms
Icing sugar – 60 gms
Vanilla extract – 1 teaspoon
Lemon juice – ½ teaspoon
Double cream – 250 ml
Lime n Lemon Marmalade – 150 gms
Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
Press this mixture into the bottom of the pots. Should make about 1 inch layer as shown. You should be able to make 6-8 pots depending on the size of the pots.
Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth as shown.
Lightly whip the double cream, and then fold it into the cream cheese mixture as shown in the picture.
Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
When you are ready to serve the cheesecake, spread the Lime n Lemon marmalade over the top about 3/4 inch layer as shown.