Summer Fruit Cheesecake
Presented in individual jars and packed with summer flavours, strawberries, blueberries and raspberries although you could use whatever fruit you like. They are best made a few hours ahead to firm up. Makes about 8 jars.
1 box of Teonis all butter shortbread
300g cream cheese
2 lemons juice and rind
1 tin condensed cream
50g Castor Sugar
1. First crush the shortbread into fine peices lhe size of breadcrumbs. Melt the butter and mix through the biscuits and put equal amount into the bottom of each jar, pressing down lightly. Place in the fridge to cool.
2.Next place the half the blueberries in a saucepan with half the raspberries, add the castor sugar and a tablesppon of water, bring gently to the boil, simmer for a few minutes until the juices Begin to run, take off the heat and add half the strawberries cut into quaters. Leave to cool in the fridge.
3. Next beat to combine the cream cheese with the condensed cream, then add the lemon zest and rind and whisk until thickened. Once your fruit has cooled take the jars and add firstly a layer of cream cheese mixture on top of the biscuit base, then a layer of the cooled fruit with another layer of the cream cheese. Top with the remaining fresh fruit. Chill.
4. If you have any cooked fruit left over you could blitz this in a food processor to make a coulis and serve with the jars in a jug.