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Strawberry mascarpone cheesecake jars
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2 tbsp honey
2 tbsp lemon juice
150g essential Waitrose Italian Mascarpone
150g Greek yogurt
150g Philadelphia soft cheese
2 tbsp icing sugar
1 tsp vanilla bean paste
8-10 ginger nut biscuits, broken into pieces
1. Prepare 4 clean jam jars. Set aside a few strawberries for garnishing; hull and slice the rest, then place in a small saucepan with the honey and ½ tbsp lemon juice. Simmer over a low heat for 2-3 minutes, until the strawberries have just softened. Set aside; chill until ready to use.
2. In a bowl, combine the mascarpone, yogurt, soft cheese, icing sugar and vanilla bean paste. Stir in the remaining lemon juice and 2-3 tbsp just-boiled water, until smooth.
3. Place a spoonful of mascarpone mixture into the base of a clean fl ip-top or jam jar. Spoon over a little cooked strawberry, crumble over a little biscuit, then repeat each layer, fi nishing with the biscuit. Slice the reserved strawberries and scatter over the top. Repeat with the remaining ingredients and jars. Secure the lids; chill until ready to eat on the same day.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in May 2018.