There is just my me and my husband in our house at the moment. All the children have flown the nest, so when I bake a cake, there is far too much for us to eat and I either freeze it or it gets wasted. So this recipe is just for two people. The cheesecakes can be made in glasses, cups or ramekin dishes. If you want to make a large cheesecake for the family, just multiply all the ingredients by 4.
Biscuit base:
50g digestive biscuits (you can use gluten free)
25g butter
Cheesecake filling: 90g full fat cream cheese
15g icing sugar
50ml double cream
1 teaspoon vanilla essence
4 raspberries, chopped finely
6 strawberries, chopped in half
Start by crushing the digestives as fine as you can and add melted butter. Divide this mixture between your two glasses and chill in the fridge for at least an hour.
To make the cheesecake filling, mix the double cream in a bowl until it starts to go firm, ie at the point where it won’t fall off a spoon on its own. Then add the icing sugar, vanilla essence and cream cheese and mix together gently. Then stir in the chopped raspberries. Don’t worry if they break; that will just add some lovely colour to the cheesecake.
Pour this mixture over the biscuit base and chill it for a couple of hours.
Then decorate with the top of the cheesecake with the fruit of your choice. I used strawberries, but you could use raspberries, pineapple or slices of mandarin, or you could sprinkle with grated chocolate.
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