Serves 4
INGREDIENTS
250g (83⁄4 oz) cream cheese, roughly chopped
395g (13 oz) can sweetened condensed milk
1/3 cup (80ml/2 fl oz) fresh lemon juice
Juice and zest of 1 lime
2 fresh passionfruit to serve
Base
125g (41⁄2 oz) plain sweetened wheat meal biscuits
1 tsp ground mixed spice
40g (11⁄2 oz) butter
METHOD
1 For the base, place the biscuits, in batches into a food processor and blitz into fine crumbs. Place the biscuit crumbs into a bowl and stir through the mixed spice and a small pinch of sea salt flakes.
2 Melt the butter and stir through the biscuit mixture.
3 Divide the mixture into the base of serving jars and gently tap down on the mixture so it is evenly spread out.
4 Place the cream cheese, condensed milk, lemon juice, lime juice and lime zest into a food processor. Blend until the mixture is smooth and combined. Divide the cheesecake mixture into the serving jars on top of the biscuit base.
5 Place in the refrigerator for 2 hours to set. Top the cheesecakes with passionfruit to serve.
Option: Top the cheesecakes with any of your favourite seasonal fruits!
Recipes and Images from Salads In A Jar by Courtney Roulston published by New Holland Publishers
