xo amys

Wednesday Sweet tooth

A modern twist to tradition. Serve individual servings in a glass or a maison jar decorated with lots of fresh berries. This cheesecake is heavenly and airy, perfect to fulfil that sweet tooth. The great thing about this dessert is that you can make a day in advance to minimise preparations.

Ingredients (makes 6 large glasses)

Base

• 180 g Bastogne ( or digestive) cookies
• 80 g of melted butter

• 400 g Philadelphia cream cheese
• 1,5 dl sugar
• 2 tbsp vanilla sugar
• 1 Vanilla pod seeds
• 1 juicy lemon
• 4 Gelatin leaves
• 2 dl Double cream
• 2 dl Creme freiche

To make the base, crush the cookies in a food processor and take a small handful to the side that you will need later for garnishing. To the rest, add the melted butter and mix evenly. Press the mixture in the bottom of each glass and refrigerate while you prepare the filling.

In a bowl, mix the sugar, cream cheese and creme freiche. Also add the vanilla pod seeds. Place the gelatin leaves in cold water for about 5-10 minutes so they soften.  Then remove the excess water and add the gelatin into heated lemon juice so they dissolve. (You can also place the used vanilla pod into the lemon juice so it soaks up all the vanilla flavour). Let the lemon juice cool (and remove the vanilla pod) before adding into the cream cheese mixture. Whip the cream and fold this in the mixture.

 Pour the filling into each serving glass and cover with cling film. Refrigerate for at least 4 hours or until the following day.

Make the topping a couple of hours before serving. Melt the butter in a bowl and mix in the rest of the ingredients. Spread on top of the filling and decorate with berries. Right before serving, sprinkle extra cookie crumbs on top for a bit of crunch.