Happy 4th July everyone, wishing any readers of mine who are celebrating a great day. It’s been a great week and we are only on Wednesday, but what with England getting through to the quarter finals of the world cup, the weather and me having summer fruit stained fingers; I am one happy lady. My garden is coming into its own now, all of my strawberries are ripe, my raspberries are blooming, peas popping and my rhubarb has gone crazy. These summer berry cheesecake jars are not only a nod to July 4th and Independence Day, but also a hint for you to pack a picnic and soak in this amazing summer.
With rhubarb and ginger compote, orange zested soft cheese, crispy biscuit base and an abundance of fresh summer berries, it is the ultimate pack for a picnic dessert; I could genuinely eat them forever. With minimal time spent at the hob and ready in an hour, I promise you’ll want to eat them forever too. Rhubarb and strawberries used from my garden.
Serves: 3 -4 jars
Prep time: 15 mins
Cook time: 10 mins
Chilling time: 1 hour minimum
- Assortment of summer berries, including fresh cherries, strawberries, blueberries and raspberries.
- 400g of light cream cheese
- 180g biscuit crumbs ( I used gluten free)
- 3 tbsp melted butter
- Zest of 1 large orange
- 100g plus 50g sugar
- 160g rhubarb, cut into pieces
- 1 tsp vanilla bean extract
- Thumb sized piece of fresh ginger, grated and juice pushed through a fine sieve (1 tbsp)
- For rhubarb compote, cut rhubarb into small chunks, add to a pan and stir with 50g of sugar and let it sit for 10 mins. Then bring mixture to the boil, stirring occasionally until rhubarb breaks down and becomes soft. Remove from heat, grate ginger and press through a fine sieve to get 1tbsp of ginger juice. Stir into rhubarb and refrigerate until needed.
- For cheesecake, blitz biscuits in a food processor then add 3 tbsp melted butter and mix together, evenly distribute to the bottom of your jars and press down to firm. Pop in fridge to set.
- In a stand mixer or with a hand mixer, add cheese, vanilla, 100g sugar and orange zest to a bowl. Beat until combined and not grainy. Around five mins.
- Spoon evenly into jars over your biscuit base and refrigerate for at least an hour.
- Once set, spoon in some rhubarb compote and top with fresh berries.