Trio of cheesecakes

What could be better than one cheesecake? How about three! Banita Ludhor uses ginger, lychee and coconut to add a tropical twist to this tried and trusted dessert
Trio of cheesecakes
  • Rating:
  • Serves: 3
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the lime and ginger cheesecake

  • 4 ginger biscuits
  • 2 digestive biscuits
  • 60 g unsalted butter
  • 500 g mascarpone
  • 500 g full fat soft cheese
  • 1/2 tsp vanilla extract
  • 1 lime, zest and juice
  • 2 tbsp icing sugar

For the strawberry and white chocolate cheesecake

  • 6 digestive biscuits
  • 60 g butter
  • 12 strawberries
  • 2 tbsp caster sugar
  • 500 g mascarpone
  • 100 g white chocolate, melted
  • 1/2 tsp vanilla extract
  • 1 tsp icing sugar

For the lychee and coconut cheesecake

  • 4 coconut biscuits, Foxs Coconut Crinkles
  • 2 digestive biscuits
  • 60 g unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 tbsp icing sugar
  • 400 g tinned lychees, in syrup
  • 3 tbsp desiccated coconut

Tips and Suggestions

These can be made ahead of time if you are having guests for dinner.

Method

1. For the lime and ginger cheesecake: roughly break up the biscuits and place in a food processor. Blitz until you have very fine crumbs.

2. Melt the butter and add the crumbs, mixing until the crumbs stick together easily.

3. Put a little of the mixture into 3 large shot glasses and refrigerate.

4. Mix together the cheeses and then divide between 3 mixing bowls. The other two bowls will form the topping for the other two cheesecakes.

5. In one of the bowls whisk in the lime juice and zest, vanilla extract and icing sugar.

6. Fill the shot glasses with the lime mixture and return to the fridge.

7. For the strawberry and white chocolate cheesecake: roughly break up the biscuits and place in a food processor. Blitz until you have very fine crumbs.

8. Melt the butter and add the crumbs, mixing until the crumbs stick together easily.

9. Put a little of the mixture into 3 large shot glasses and refrigerate.

10. Wash and quarter the strawberries and place in a small saucepan. Add the caster sugar and heat gently until the strawberries begin to break down. Remove from the heat and allow to cool.

11. Add the mascarpone to a second bowl and whisk in the melted white chocolate, vanilla and icing sugar.

12. Divide the mixture between the shot glasses leaving a little space at the top to add the strawberries just before serving. Return to the fridge until you are ready to serve.

13. For the lychee and coconut cheesecake: roughly break up the biscuits and place in a food processor. Blitz until you have very fine crumbs.

14. Melt the butter and add the crumbs, mixing until the crumbs stick together easily.

15. Put a little of the mixture into 3 large shot glasses and refrigerate.

16. With the remaining bowl of the cheese mixture, add the lemon juice, vanilla and icing sugar and beat well.

17. Blend the lychees in a food processor until you have a puree. Use a sieve to strain the pulp from the juice. Whisk a couple of tablespoons of the juice into the cheese mixture and then fill the shot glasses.

18. Place the pulp into a small bowl and add the coconut, mix well and top each cheesecake with a little of the lychee. Place in the fridge until ready to serve.

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