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Description
For my dad's birthday this year and every year in fact, I make him his favourite cheesecake, no bake strawberry jam cheesecake! This year I had some leftovers so made these lovely little bite size versions out of it.

RECIPE
The following quantities are rough estimates and will vary depending on the size of the glasses/bowls you use and personal taste so try as you go and adjust accordingly . I also used an online conversion chart for different weights so fingers crossed they are correct or near enough.

INGREDIENTS
5-7 Digestive biscuits/graham crackers/gluten free biscuits
115g (8 tbsp = = 1/2 cup = 1 stick = 4 oz) Cream Cheese (i use Philadelphia)
85g (5.5tbsp = 1/3 cup = 85ml = 2.8oz) Double/Heavy Cream
40-50g (3tbsp = 1/4 cup = 1/3 stick = 1.7oz) Butter, melted
6-9 Heaped tablespoons of icing/confectioners sugar.
Strawberry/raspberry jam, lemon curd etc.

METHOD
1. Crush the cookies or blitz in a food processor. Add the melted butter a bit at a time, continue mixing in the food processor or by hand until wet but not dripping to form the base.
2. Pack your base firmly down then add a squirt/dollop of jam on top, but not too much as it will be too sweet.
3. Whip cream until you have stiff peaks.
4. Mix the cream cheese with icing sugar, a few tablespoons at a time until you have the sweetness you desire.
5. Gently fold in the cream.
6. Add the mixture to the base then refrigerate until cooled and set (20 minutes minimum) Add a little jam or decoration on top to serve.
7. Store in an air tight container and consume within 3 days.

Facebook www.facebook.com/claremanson

More cheesecake

Description
For my dad's birthday this year and every year in fact, I make him his favourite cheesecake, no bake strawberry jam cheesecake! This year I had some leftovers so made these lovely little bite size versions out of it.

RECIPE
The following quantities are rough estimates and will vary depending on the size of the glasses/bowls you use and personal taste so try as you go and adjust accordingly . I also used an online conversion chart for different weights so fingers crossed they are correct or near enough.

INGREDIENTS
5-7 Digestive biscuits/graham crackers/gluten free biscuits
115g (8 tbsp = = 1/2 cup = 1 stick = 4 oz) Cream Cheese (i use Philadelphia)
85g (5.5tbsp = 1/3 cup = 85ml = 2.8oz) Double/Heavy Cream
40-50g (3tbsp = 1/4 cup = 1/3 stick = 1.7oz) Butter, melted
6-9 Heaped tablespoons of icing/confectioners sugar.
Strawberry/raspberry jam, lemon curd etc.

METHOD
1. Crush the cookies or blitz in a food processor. Add the melted butter a bit at a time, continue mixing in the food processor or by hand until wet but not dripping to form the base.
2. Pack your base firmly down then add a squirt/dollop of jam on top, but not too much as it will be too sweet.
3. Whip cream until you have stiff peaks.
4. Mix the cream cheese with icing sugar, a few tablespoons at a time until you have the sweetness you desire.
5. Gently fold in the cream.
6. Add the mixture to the base then refrigerate until cooled and set (20 minutes minimum) Add a little jam or decoration on top to serve.
7. Store in an air tight container and consume within 3 days.

Facebook www.facebook.com/claremanson

More cheesecake