Trio of cheesecakes recipe

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  • Serves 3
  • 30 mins to prepare and 10 mins to cook
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Customer recipe by Banita Ludhor
Added 66 months ago

To make the lime and ginger cheesecake

Roughly break up the biscuits and place in a food processor, blitz until you have very fine crumbs. Melt the butter and add the crumbs, mixing until the crumbs stick together easily. Put a little of the mixture into 9 large shot glasses and refrigerate.

Mix together the marscarpone and cream cheese and then divide between 3 mixing bowls, the other two bowls will form the base for the other two cheesecakes.

In one of the bowls whisk in the lime juice and zest, vanilla extract and icing sugar. Fill the shot glasses with the lime mix and return to the fridge.

To make the strawberry and white chocolate cheesecake

Roughly break up the biscuits and place in a food processor, blitz until you have very fine crumbs. Melt the butter and add the crumbs, mixing until the crumbs stick together easily. Put a little of the mixture into 9 large shot glasses and refrigerate.

Wash and quarter the strawberries and place in a small saucepan, add the caster sugar and heat gently until the strawberries begin to break down. Remove from the heat and allow to cool.

In the second bowl of marscarpone mix whisk in the melted white chocolate, vanilla and icing sugar. Divide the mixture between the shot glasses leaving a little space at the top to add the strawberries just before serving. Return to the fridge until you are ready to serve.

To make the lychee and coconut cheesecake

Roughly break up the biscuits and place in a food processor, blitz until you have very fine crumbs. Melt the butter and add the crumbs, mixing until the crumbs stick together easily. Put a little of the mixture into 9 large shot glasses and refrigerate.

With the remaining bowl of marscarpone mix add the lemon juice, vanilla and icing sugar and beat well. Blend the lychees in a food processor until you have a puree. Use a sieve to strain the pulp from the juice. Whisk a couple of tablespoons of the juice into the cream mix and then fill the shot glasses.

Place the pulp into a small bowl and add the coconut, mix well and top each cheesecake with a little of the lychee. Place in the fridge until ready to serve.

Hints and tips

These can be made ahead of time if you are having guests for dinner.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • For the lime and ginger cheesecake
  • 4 ginger biscuits
  • 2 digestive biscuits
  • 60g (2½oz) unsalted butter
  • 500g (1lb) marscarpone
  • 500g (1lb) full fat soft cheese
  • ½tsp vanilla extract
  • zest and juice of 1 lime
  • 2tbsp icing sugar
  • For the strawberry and white chocolate cheesecake
  • 6 digestive biscuits
  • 60g (2½oz) unsalted butter
  • 12 strawberries
  • 2tbsp caster sugar
  • 100g (3½oz) white chocolate, melted
  • ½tsp vanilla extract
  • 1tsp icing sugar
  • For the lychee and coconut cheesecake
  • 4 Fox’s Coconut Crinkles
  • 2 digestive biscuits
  • 60g (2½oz) unsalted butter
  • 1tsp vanilla extract
  • 1tsp lemon juice
  • 2tbsp icing sugar
  • 1 x 400g in John West lychees in syrup
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