James Martin's instant cheesecake
James Martin is back with the second family favourite, a cheat's cheesecake! There’s no need to set it in the fridge - just mix it together and serve on a gingerbread crumb. It’s the perfect after dinner quick fix!
Instant cheesecake
Serves: Makes 4
Ingredients
¼ of a ginger loaf cake, about 60g, sliced thinly200g full fat cream cheese200ml full fat crème fraiche300ml double cream, whipped50g caster sugar
1 tsp vanilla bean paste
To serve
200g raspberries, blitzed
Selection of berries and lemon verbena sprigs
Method
1. Heat the oven to 100C. Place the ginger cake onto a lined baking tray, put into the oven and dry out for four hours.
2. To make the cheesecake, place the ginger cake in to a food processor and blitz to a fine crumb. Divide between four x 10cm cooking rings and flatten.
3. Whisk together the cream cheese, crème fraiche, cream, sugar and vanilla paste, then spoon into the moulds
4. Smooth the top of the mixture, and sprinkle more ginger cake crumbs on top. Place the cheesecake into the centre of the plate, heat the outside of the ring and remove.
5. Serve with a spoonful of raspberry sauce and decorate with berries and lemon verbena