Strawberry and lime cheesecakes

These little strawberry and lime cheesecakes are the perfect summer dessert.

When the weather heats up, a lot of desserts can seem too heavy and sticky, but these light, fresh treats seem to fit the season perfectly.

Ingredients (serves 4)

125g ginger nut biscuits

25g unsalted butter, melted

300g Philadelphia

100g Total Greek yoghurt

50g icing sugar, sifted

100g Jubilee Selections strawberries, plus extra strawberries for decoration

2 limes, zest only

For the lime curd:

1 lime, zest and juice

50g golden caster sugar

25g unsalted butter, cut into cubes

1 egg, plus one egg yolk, lightly whisked

1tbsp Jubilee Selections strawberry jam

Method

Begin by making the lime curd. Place the lime zest and juice, sugar and butter into a large heatproof bowl. Sit the bowl over a pan of barely simmering water, making sure the base of the bowl is not in contact with the water, and stir every so often until the butter has completely melted.

Add the eggs and whisk until combined. Continuing on a low heat, leave to cook for 8-10 minutes occasionally stirring, or until the mixture is thick and creamy enough to coat the back of a spoon. Remove from the heat, and set aside to completely cool.

Whizz the biscuits in a blender until they form crumbs, then add the butter and pulse again until combined. Divide evenly between the jars, and press down firmly with the back of a spoon. Chill in the fridge for at least half an hour while preparing the filling.

In a large bowl, mix together the cream cheese, Greek yoghurt, icing sugar and zest of one lime until smooth. Carefully fold 100g chopped strawberries and spoon the filling over the biscuit bases, tapping each jar firmly on the work top to level the surface. Add a layer of the lime curd, then place a few sliced strawberries on top.

Recipe courtesy of Jubilee Selections