A portable summer pud from demo chef Lisa Fearn
For the base:
250g biscuits, crushed
100g butter, melted
For the filling:
300ml double cream
600g full fat soft cheese
100g icing sugar
For the gooseberry and elderflower compote:
1 punnet of gooseberries, top and tailed
100ml elderflower cordial
¼ cup sugar
Crush the biscuits in a bag, add the melted butter and mix well. Divide the mixture between four small, lidded jars. Flatten and firm the mix.
Whip up the double cream until firm. Beat the cream cheese and icing sugar together, then fold in the double cream. Cover the biscuit base with the cream cheese topping and chill in the fridge.
To make the gooseberry compote, place the fruit in a pan with 100ml water, the elderflower cordial and the sugar. Simmer over a low heat until the gooseberries begin to pop. Check for sweetness, adding more sugar if needed, then cool and keep in the fridge.
To finish, top each cheesecake with spoonfuls of compote and seal, ready to transport.
Recipe: Lisa Fearn