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Easy Yet Impressive Raspberry Cheesecake Pots

I love desserts that are simple yet look impressive – and here is one that ticks all the boxes. You can use other kinds of biscuits if you like. Ginger biscuits with lemon yogurt make a good combination.

MAKES 2 adult portions
PREPARATION TIME 10 minutes, plus at least 30 minutes chilling

3 digestive biscuits
1 tbsp butter, melted
125g/41⁄2oz cream cheese 75ml/21⁄2fl oz/scant 1∕3 cup raspberry
2 tbsp icing sugar
Finely grated zest of 1⁄2 lemon, plus 1 tsp grated lemon zest, to decorate 100g/31⁄2oz/2∕3 cup raspberries
2 tbsp shop-bought raspberry coulis or sauce

1 Put the digestive biscuits in a food processor and blitz until they become fine crumbs. Alternatively, you can put the biscuits in a sandwich bag and crush with a rolling pin. Mix the biscuit crumbs with the melted butter and then press the crumbs into the base of four glasses or dishes.

2 Mix together the cream cheese, yogurt, icing sugar and lemon zest until smooth. You may find a balloon whisk best for this. Mix the raspberries with the coulis or sauce. Make alternate layers of the raspberries and the cheesecake mixture on top of the biscuit bases.

3 Put in the fridge to chill for at least 30 minutes. (The finished cheesecake pots can be made a good couple of hours ahead and kept in the fridge.) Serve decorated with the 1 tsp grated lemon zest.

Boozy chocolate truffles
If you have opened a packet of digestive biscuits especially for the cheesecake pots, the leftovers are ideal to make into these delicious
chocolate truffles. Keep them simple for the kids or add some booze for an after-dinner treat for the grown-ups. Finely crush 8 digestive biscuits. Melt together 75g/21⁄2oz dark chocolate, 70% cocoa solids,
1 tbsp golden syrup, 1 tbsp cocoa powder and 50g/13⁄4oz butter. Add about 2 tbsp of your favourite liqueur (such as brandy, whisky, orange
liqueur, rum, coconut liqueur or whatever you like). Mix in the biscuits and shape into balls. Roll in a little cocoa powder, then chill to set.

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