Ingredients

Serves 6

The filling on this recipe can be adapted depending on seasonality for example you can use local makins strawberries in summer then adapt the recipe to use rum and raisin in the festive period.

Cheesecake mix:
300g Philadelphia
45g icing sugar
Seeds of 4 vanilla pods
300ml double cream
6 yolks
90g caster sugar
3 gelatine leaves
Seasonal suitable fruits and coulis

Biscuit base topping:
75g cold butter, cubed
150g flour
75g caster sugar
Pinch salt
50g flaked almonds, chopped

Click here to download the recipe >>

Method

Cheesecake mixture:
1. Cream together vanilla pod seeds, icing sugar and Philadelphia to form a light and fluffy texture.

2. Whip double cream until firm, chill.

3. Dissolve caster sugar in a little cold water in a small pan, heat to form golden brown caramel, approx 8 minutes.
 
4. Remove from heat and cool for 10 minutes.

5. Place egg yolks in a bowl, slowly add the caramel and whisk until the mixture becomes light and fluffy.

6. In a bowl, dissolve the gelatine leaves in a little cold water until soft.

7. Fold the egg and Philadelphia mixture together, add softened gelatine.

8. Finally, fold in the double cream, fill piping bag and chill.


Biscuit topping:
1. In a food processor pulse flour, salt, sugar and butter together, gently stir in almonds.

2. Place on tray on greaseproof paper and bake at 170oc for 10 minutes until golden brown. Leave to cool.


Assembly:
1. Start filling the glass with a layer of fruit and coulis.

2. Pipe cheesecake mixture on top of the fruit to fill 1/2 of the way up each glass, add seasonal fruits and coulis again, finish with rest of the cream cheese mixture.

3. Sprinkle with biscuit topping.

4. Garnish with mint and a dusting of icing sugar and serve.