This is a very fresh and light take on the ever-popular cheesecake, and it works particularly well with cherries when they are in season. When cherries aren’t available, I like to serve it with the Red Fruit Compote.
Ingredients:
For Cheesecake:
• 120 g thick strained Greek yoghurt (250g yoghurt that is
left to drain overnight)
• 110 g mascarpone cheese
• 60 g clear honey
• 50 g caster sugar
• Juice of one lime
• Finely grated zest of ½ lime
• 90 g double cream, whipped
For marinated cherries:
• 200 g cherries, some stoned
and some left whole with the
stalks still on
• 40 g icing sugar
• Juice of one lime
• 2 mint leaves, finely chopped
• 4 Brandy Snap tuiles, to serve
Preparation:
• Mix together the Greek yoghurt and mascarpone cheese. Beat in the honey, sugar, lime juice and zest, then quickly and lightly fold in the whipped cream.
• Divide the mixture between four ring moulds lined with greaseproof paper, then cover with clingfilm and chill for at least 20 minutes, until set.
• For the marinated cherries, mix all the ingredients together and refrigerate until required. When
ready to serve, unmould the cheesecakes by lifting out the ring moulds and peeling away the greaseproof paper, and place on four plates.
• Then surround with the cherries and serve with a Brandy Snap tuile on each plate (you can sit the cheesecakes inside the tuiles if you wish).
