White Chocolate, Ginger & Clementine Cheesecake Pots

british

White Chocolate, Ginger & Clementine Cheesecake Pots

Discover our festive recipe series by chef Jo Pratt in collaboration with Amazon Fresh, using the best-value and quality Amazon Fresh ingredients. These luxurious cheesecake pots are an excellent make ahead dessert option for the festive season and easy entertaining. A decadent cheesecake filling made with white chocolate is layered with zesty clementines and a buttery gingernut crumb.

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Ingredients

  • butter 50 g
  • gingernut biscuits 150 g
  • philadelphia light 165 g
  • icing sugar 50 g
  • white chocolate 90 g
  • double cream 120 ml
  • clementine 3

Method

  • Crush the gingernut biscuits by popping them in a bag and bashing with a rolling pin (or you can blitz in a food processor). Melt the butter in a small pan or microwave safe bowl, then stir together with the crushed biscuits in a bowl and set aside.
  • Whisk together the Philadelphia and icing sugar. Zest the clementines into the Philadelphia then peel and slice the clementines into small pieces - set these aside until later.
  • Break the white chocolate into small pieces and place in a heatproof bowl on top of a pan of boiling water - don’t let the bowl touch the water directly. Stir until the chocolate melts then remove the bowl from the heat.
  • Leave the melted chocolate to cool for a few minutes before stirring into the Philadelphia. Alternatively you can melt the chocolate in a microwave safe bowl.
  • In a separate bowl whisk the double cream to soft peak stage then gently fold into the Philadelphia.
  • We are serving these in glasses. Assemble the cheesecakes by starting with a layer of gingernut crumb on the bottom of the glasses, then scatter in the clementines, spoon in the Philadelphia filling followed by another layer of clementines. Finish with a scattering of the gingernut crumb. Enjoy!

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