These individual desserts are perfect to take to friends or families homes. Just make in a jar, pop the lid on and finish off with the berries and shortbread when you arrive. Pretty as a picture.
Makes six small cheesecakes
200g jars or vessels
Pinch saffron threads
50g pistachio lightly toasted
100g wheat biscuits such as Digestives or Hob Nobs
1 tsp cinnamon
100g Greek Yoghurt or Quark
½ tsp lemon zest
⅓ cup furious bee honey
½ cup whipping cream
1 tsp vanilla
2 tbsp honey
2 tbsp lemon juice
½ cup blueberries
½ cup raspberries
½ cup strawberries, cut into 1cm pieces
⅓ cup micro basil or sliced basil leaves
Melt butter over low heat, add saffron to steep and set aside.
Place pistachios in mortar and pestle and crush lightly.
Add digestives to mortar and pestle and crush then mix.
Add the melted butter and cinnamon to mortar and toss well to coat crumbs.
In a large bowl whisk the mascarpone, yoghurt, lemon zest and honey to combine.
Whip the single cream to stiff peaks then fold through the honey mascarpone.
Divide crumb between 6-small jars (or 4 large jars) filling around ⅓ of the jar.and flatten gently.
Divide the Honey Cream Cheese across your jars, leaving room for the berry salad and smooth off the top.
Place in the refrigerator for 2 hours or overnight.
Whisk lemon juice and honey well to combine in a large bowl
Toss berries together in the lemon honey mix to coat.
⅓ cup micro basil or baby basil leaves
Add basil leaves and toss gently
Remove cheesecake from the refrigerator and top with berry and basil salad and a shortbread star. Finish with a dusting of icing sugar.