Cheesecake is one of the most loved desserts. This version in the glass has many benefits. It can be prepared very quickly with very little resting time, perfect for those occasions when you want to offer something good but have no time. Fear not the gelatine that doesn’t set. Since putting it in the glass, there is no need for the cheesecake to set at all.
A valid alternative to soft cheese can be ricotta or mascarpone. The important thing is to drain them well from the whey, which risks making the consistency excessively soft.
Garnish with seasonal fruit, compote, custard or caramel sauce to make this cheesecake even more irresistible.
Ingredients
For 4 portions, preparation time 20 minutes:
For the base
- 6 Digestive type biscuits gluten-free
- 30g butter
- Zest of half a lemon
- 1 tsp ground ginger
For the cheesecake
- 200g soft cheese
- 200gr Greek yoghurt
- 2 tablespoons golden syrup/glucose syrup/inverted sugar syrup
- Zest of half a lemon
Fresh fruit for garnish
Method
1 – Using a rolling pin or pestle, crumble the biscuits into a bowl, add the grated lemon zest, ground ginger and melted butter. When the biscuit crumbs are well mixed with the butter and looking like wet sand, you can divide it between the glasses for the cheesecake. Press well with a spoon and place the glasses in the fridge.
2 – In a bowl, combine the cream cheese, sugar syrup, grated lemon zest, Greek yoghurt (drained).
3 – Stir to mix everything, divide the mixture into the glasses, and rest in the fridge. Serve with fresh seasonal fruit, fruit compote or caramel sauce.
Tips
– Better to use Greek yoghurt, which generally releases less serum.
– If the glasses become dirty with traces of the cheesecake, use a cloth slightly dampened with vinegar to remove marks and serve a perfect looking cheesecake.
– If you do not have any type of sugar syrup available, use caster or icing sugar.
