Pimm’s Cheesecake Pots

Pimm’s Cheesecake Pots

 

By Angela Patel

 

These delicious, chilled cheesecake pots make the perfect dessert for a summer picnic, topped with fruit and homemade sweet Pimm’s syrup. Made in small preserving jars, they can be prepared the day before and are totally portable – just top with the fruit and cucumber and a drizzle of the syrup before serving.

Kitchen tools needed:

Cole & Mason Burwell Self-watering Potted Herb Keeper

Prep:  45 mins, plus cooling and chilling time

Difficulty Easy

Makes 4

Ingredients

For the Pimm’s syrup

• 100ml Pimm’s
• juice of 1/2 an orange
• 50g caster sugar
• A few fresh mint leaves, plus extra to serve.

For the cheesecake pots

• 55g unsalted butter, melted.
• 8 digestive biscuits, finely crushed.
• 165g full-fat soft cheese, at room temperature
• 40g caster sugar
• 1tbsp lemon juice
• 2 tsp lemon zest
• 150ml double cream

To serve

• 8 strawberries, quartered.
• 8 thin pared strips of cucumber
• 1/2 small orange cut into thin slices.

 

Method

1. To make the syrup, place the Pimm’s, orange juice and sugar in a small saucepan and heat gently, stirring, until the sugar has dissolved. Bring the mixture to the boil and boil for 5 minutes, stirring occasionally, until the mixture is syrupy and reduced by about one-third.
2. Cool for 10 minutes then add the mint leaves and set aside to cool completely. Strain the syrup into a bowl, cover and chill in the fridge.

 

3. To make the cheesecakes, place the crushed biscuits in a mixing bowl, pour in the melted butter and stir to mix well.

 

4. Divide the mixture between 4 glass preserving jars (see Tips). Use the bottom of a small glass to press the mixture down firmly into an even layer. Chill in the fridge.

 

5. Place the soft cheese in a large bowl and beat in the caster sugar, lemon juice and zest until smooth. Using a hand-held electric whisk, gradually whisk in the cream – and continue whisking until the mixture is smooth and thick.

 

6. Spoon the cheesecake filling evenly into the jars. Cover and chill the cheesecakes in the fridge for at least 2-3 hours until firm. You can make the cheesecakes the day before serving and keep them chilled overnight.

 

7. To serve, arrange the strawberries, cucumber strips and orange slices on the top of the cheesecakes and drizzle over the chilled Pimm’s syrup. Decorate with mint leaves.

 

TIPS

• If you don’t have small 250ml preserving jars, use 4 x 250ml capacity ramekin dishes.
• Any leftover Pimm’s syrup will keep for 2-3 days in an airtight container. Drizzle over ice cream or fold into Greek yogurt to serve with fresh fruit.
• To transport the cheesecakes, cover the jars with the lids (if using ramekin dishes cover tightly with cling film). Pack the prepared fruit and syrup to serve in airtight containers and pack a handful of fresh mint leaves for decoration in a small freezer bag. Keep in a cool box until ready to serve.