White Chocolate, Ginger & Clementine Cheesecake Pots
Vegetarian
Discover our festive recipe series by chef Jo Pratt in collaboration with Amazon Fresh, using the best-value and quality Amazon Fresh ingredients. These luxurious cheesecake pots are an excellent make ahead dessert option for the festive season and easy entertaining. A decadent cheesecake filling made with white chocolate is layered with zesty clementines and a buttery gingernut crumb.
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Easy
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Ingredients
butter 50 g
gingernut biscuits 150 g
philadelphia light 165 g
icing sugar 50 g
white chocolate 90 g
double cream 120 ml
clementine 3
Method
Crush the gingernut biscuits by popping them in a bag and bashing with a rolling pin (or you can blitz in a food processor). Melt the butter in a small pan or microwave safe bowl, then stir together with the crushed biscuits in a bowl and set aside.
Whisk together the Philadelphia and icing sugar. Zest the clementines into the Philadelphia then peel and slice the clementines into small pieces - set these aside until later.
Break the white chocolate into small pieces and place in a heatproof bowl on top of a pan of boiling water - don’t let the bowl touch the water directly. Stir until the chocolate melts then remove the bowl from the heat.
Leave the melted chocolate to cool for a few minutes before stirring into the Philadelphia. Alternatively you can melt the chocolate in a microwave safe bowl.
In a separate bowl whisk the double cream to soft peak stage then gently fold into the Philadelphia.
We are serving these in glasses. Assemble the cheesecakes by starting with a layer of gingernut crumb on the bottom of the glasses, then scatter in the clementines, spoon in the Philadelphia filling followed by another layer of clementines. Finish with a scattering of the gingernut crumb. Enjoy!
