Spiced apple snaps fizz
The ultimate festive upgrade to the classic gin and juice; with the addition of sweet cinnamon and bubbly champagne
Lingonberry & ginger cheesecake pots
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 2
Skip to ingredients
- 50g full-fat cream cheese
- 75ml double cream
- grated zest 0.5 orange
- 4 tbsp lingonberry jam(we used Felix wild lingonberry jam) or cranberry jelly, plus a little extra to serve
- 8 Swedish pepparkakor ginger snaps or 4 ginger nutscrushed, plus 1 extra to serve
- knob of buttermelted
Nutrition: per cheesecake pot
- kcal484
- fat37g
- saturates23g
- carbs34g
- sugars26g
- fibre1g
- protein3g
- salt0.5g
Method
step 1
Whip the cream cheese, double cream and orange zest in a medium bowl until thick and holding its shape. Be careful not to overwhip or the cream cheese will become watery. Gently ripple through the lingonberry jam.
step 2
Mix together the crushed biscuits and butter, and spoon into 2 glasses. Divide the lingonberry mixture between the glasses and chill until needed – at least 30 mins. The cheesecakes can be made up to this point the day before.
step 3
To serve, mix a little of the jam with 1 tsp water and drizzle over the cheesecakes. Crumble the remaining biscuit and sprinkle on top.
