Serves 6
40 g (1 ½ oz) butter, melted
6 digestive biscuits, crushed into crumbs
Grated zest and juice of ½ lemon
250 g tub mascarpone cheese
100 g (3 ½ oz) full fat soft cheese
50 g (2 oz) golden caster sugar
2 medium eggs plus 1 egg yolk
75 ml (3 fl oz) double cream
Few drops vanilla essence
300 g (10 oz) fresh raspberries
6 tbsp Bonne Maman Mandarin Marmalade
2 tbsp orange-flavoured liquor
Baked Citrus Cheesecakes
1. Preheat the oven to 140°c (fan oven 120°c), gas mark 1. Pour the melted butter into the biscuit crumbs and stir until evenly combined. Set aside 2 tbsp of the crumbs and divide the remainder between 6 Bonne Maman jars and press down lightly over the base with the handle of a wooden spoon. Pop in the freezer for 5 minutes to harden.
2. Put the lemon zest, cheeses, sugar and eggs in a bowl and beat until smooth. Beat in the lemon juice then gradually add in the double cream and vanilla. Stir in half the raspberries and divide the mixture between the prepared jars.
3. Place the jars in a roasting tin with enough hot water to come about 2.5 cm (1inch) up the sides of the jars. Bake in the oven for 30 minutes or until very lightly set. Turn off the oven and leave the cheesecakes in there until cold.
4. Meanwhile in a small saucepan, warm the marmalade with the liquor until melted and smooth. Cool for 1-2 minutes then, using a large metal spoon or rubber spatula, stir the marmalade into the remaining raspberries, taking care not to crush the fruit. Set aside.
5. Spoon the glazed raspberries on top of the baked cheesecakes and sprinkle with the extra biscuit crumbs. Cover with the lids and keep in the fridge until required. Serve at room temperature.
Cooks Tips:
The cheesecakes can be prepared up to 2 days before needed. Allow at least 15 minutes at room temperature before serving. Most soft textured fruits can be used in this recipe. Try strawberries, blueberries or chopped fresh mango. The recipe can also be made in a deep 20 cm (8 inch) tin. Allow an extra 10-15
minutes cooking time.