Wednesday, 14 January 2015

Instant cheesecake

You know the feeling when you just want a little bit of something sweet? You know, just a little something to take the edge off? And you find yourself in the kitchen, hopefully scanning the most random contents of your fridge (what's in that bag? When did I ever get that? I wonder if it's still safe to drink that milk?) and before you know it, you've devoured the rest of the gherkins dipped in leftover peanut butter? Wolfed down a banana wrapped in salami?

This flash quick dessert was a result of one of those moments. Though it's nice to enough to get served to guests too - last time was at out crayfish party.

The quantity of butter depends on the gingerbread you use - home-made ones tend to be softer, so you'll need less. For a gluten-free treat, use gluten-free biscuits. I normally use Digestives, but this time I used shop-bought gingerbread left over from Christmas (how did those find their way to our house?) and instead of strawberries I used blueberries. Because that's what The boy Next Door wished for. And what he wants, he gets. In the kitchen, anyway...!


Serves 4

50 g shop-bought gingerbread, crushed (and a couple of more for serving)
25 g butter, melted

200 g cream cheese
1 egg
1/2 tsp vanilla essence (or vanilla sugar)
1/2 tsp finely grated lemon zest
2 tbsp icing sugar

250 g blueberries

to serve: gingerbread crumbs

Combine finely crushed gingerbread crumbs with butter to a mixture that resembles wet sand. Press onto the bottom a little jar or glass. Chill while you make the cheesecake-mixture. 

Beat the ingredients together and spoon into the glasses in layers with blueberries. Sprinkle some blueberries and gingerbread crumbs on top and serve. 




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