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You don’t need a lot of time to whip up a sweet indulgence – just a few shortcut ingredients and this recipe.

INGREDIENTS

  • 150g Arnott’s Butternut Snap Cookie biscuits
  • 30g butter, melted
  • 2 1/2 cups frozen mixed berries, thawed
  • 1/4 cup (60ml) elderflower cordial
  • 225g white chocolate, chopped
  • 3/4 cup (185ml) pouring (pure) cream or thickened cream
  • 2 cups (480g) reduced-fat ricotta
  • 1 tsp finely grated lemon rind
METHOD
Step 1
Process the biscuits in a food processor until finely crushed. Add butter and process until combined. Spoon biscuit mixture evenly among six 1-cup (250ml) jars or serving glasses, pressing down with the back of the spoon. Place in the fridge to chill.
Step 2
Meanwhile, combine berries and cordial in a saucepan over medium heat. Cook, stirring, for 5 mins or until the mixture thickens slightly. Remove from heat. Set aside to cool.
Step 3
While the berry mixture is cooling, place the chocolate and cream in a clean saucepan over high heat. Stir for 2 mins or until chocolate melts and the mixture is smooth. Set aside to cool slightly.
Step 4
Place ricotta in a clean food processor. Process until smooth. Add the chocolate mixture and lemon rind. Stir to combine. Pour over the biscuit mixture in the jars or glasses.
Step 5
Spoon the berry mixture over the cheesecakes to serve.

RECIPE BY: taste.com.au and Cole Magazine