STRAWBERRY AND YOGURT JAR CHEESECAKES
The combination of freshly picked organic strawberries, vanilla and cardamom in this recipe is both fragrant and irresistible. By using yogurt, this pudding is lighter than most cheesecakes, making it perfect for picnics and warmer weather. Raspberries work wonderfully in place of the strawberries once they come into season.
MAKES 6
500g strawberries, hulled and sliced
1 vanilla pod, halved 120ml sparkling de Léoube (or other sparkling rosé wine)
2tbsp Daylesford Organic Cotswold honey 2 cardamom pods, split open
200g Daylesford Organic
Oat biscuits
50g butter, melted
250g mascarpone cheese 250g Greek yogurt
1tbsp icing sugar
1 lemon, zest only
Edible flowers to decorate (optional)
EQUIPMENT
Begin by making a syrup for the strawberries.
Slice open one half of the vanilla pod lengthways with a sharp knife and place in a small pan with the sparkling wine, honey and cardamom. Heat gently until the honey has melted and then bring to the boil. Simmer for 2-3 mins until slightly reduced and syrupy. Allow to cool to room temperature and then pour over the sliced strawberries. Set aside while you make the rest of the cheesecake, but for no longer than 30 mins.
Place the oat biscuits into the bowl of a food processor and whizz to rough breadcrumbs. Tip into a mixing bowl and then pour over the melted butter. Mix until the crumbs are completely coated and then divide the mixture between the six glass jars. Use a teaspoon to firmly press the biscuit base into the bottom of the jar to create an even layer.
Scrape the seeds from the remaining vanilla pod half, discarding the pod itself. In a large mixing bowl, combine the mascarpone, yogurt, icing sugar, lemon zest and vanilla seeds. Using a large whisk, beat well until evenly combined, smooth and light.
To assemble the cheesecakes, simply place a large spoonful of the mascarpone yogurt into each jar, on top of the biscuit base, spreading out evenly. Spoon over a layer of the sliced strawberries with a little syrup and then top this with a final thick layer of the yogurt. Finish with a layer of the strawberries, arranging them prettily on top and drizzling over the syrup.
Serve straight away or, if taking on a picnic, seal the lids and chill until needed. To serve, decorate with extra crumbled oat biscuits and edible flowers.
• All recipes from Daylesford Organic Farm, near Kingham, Gloucestershire, daylesford.com