Serves: 4 - Time:
This is about as easy as a pudding gets. All the flavours of cheesecake without the baking and waiting (a baked cheesecake needs 24 hours to rest in a fridge). I have used the Summer Berry compote from M&S but you could make this with whatever fruit you fancy. The M&S rhubarb compote is very good too. You could also make your own with a bag of frozen mixed berries, mixed with a little sugar and lemon juice and gently warmed to break down the fruit a little.
Ingredients
- 100g gingernut biscuits
- 280g full fat soft cheese
- 65g icing sugar
- 50g caster sugar
- Grated zest of 1 orange
- ½ teaspoon orange extract
- 200ml double cream
- 200g fruit compote
- 50g fresh raspberries to decorate (optional)
Method
- Place the gingernut biscuits in a plastic bag and bash them with a rolling pin to a coarse crumb. Don’t make them too powdery-you want a bit of texture. Spoon a heaped tablespoon into the base of four glasses. Keep aside the rest of the crumbs.
- Put the cream cheese, sugars, orange zest and extract in a mixing bowl and beat until smooth. In a separate bowl whip the cream to soft peaks. Fold into the cream cheese mixture. Divide about half the cream cheese between the glasses. Spoon over a tablespoon or two of the fruit compote. Divide the remaining cream cheese mixture between the glasses and top with the rest of the compote. Sprinkle over the gingernut crumbs and chill for at least 2 hours. Decorate with raspberries if desired.
