Strawberry cheesecakes

FRUITY LITTLE PUDS MADE JUST FOR ONE, NO NEED TO SERVE UP

Serves 4

8 Digestive biscuits 40g unsalted butter 250g full fat soft cheese Zest and juice of ½ lemon 75g caster sugar 200ml fresh double cream 2 capfuls of Triple Sec 1 punnet of fresh strawberries 4 sprigs of fresh mint leaves you will need 4 honey or jam jars (with lids)

1 Crush the biscuits using a pestle and mortar, and melt the butter on the hob until entirely liquid. Mix the two together in a small bowl until thoroughly blended.

2 Divide evenly between the 4 jars and press down into the base of the jar using a teaspoon. Place in the fridge to cool for 15 mins.

3 In a medium sized mixing bowl, stir together the soft cheese, zest and juice of the half lemon and the sugar.

4 In a separate bowl whisk the double cream until floppy but not stiff. Gently fold the cream cheese mix into the cream and stir in the Triple Sec.

5 Carefully spoon the mix on top of the cooled biscuit base inside the jars, again evenly dividing between the four. You may find that you have left over cream (we saved some to have with a bowl of fresh strawberries on the side), but don’t overfill the jars, you need to leave approx 3cm at the top. Place in the fridge to cool.

6 Just before you are about to leave, wash the strawberries and cut the tops off, and halve.

7 Top each jar with 3–4 halves of strawberry, followed by a sprig of fresh mint. Seal with the lids to transport, and serve directly from the jar.