The box on top of the cupboard was resplendent with temptation. Beautiful in it’s coat of red and white paper, so thickly printed I could see the blossoms popping from the wrapping. At four years old I struggled to understand the preciousness of this box. My older sister would reverently take it down, place it on the table and lift the lid. Out would come the cherished little jars of colour. All the primaries, plus yellow for the sun, green for the grass and orange for the roof tiles. I’d watch as she squashed her paintbrush into the pots and daubed fantastic colours over the paper spread across the floor.
My jars are now filled with food not paint and could easily be packed into a decorative box to create a delicious gift. Rich chocolate and fresh lemon, topped with citrusy curd, a tangy individual gift.
Oreo Lemon Cheesecake Jars
Makes 10 jars (I used single serve glass yogurt pots)
For the base
- 180g (15) Oreo Biscuits, including cream centre
- 40g (3 tablespoons) unsalted butter
For the cheesecake
- 230g (1 cup + 1 teaspoon) ricotta cheese
- 330g (1 and 1/2 cups + 2 tablespoons) caster sugar
- Juice of 1 small lemon
- zest of 2 small lemons
- 330g ( 1 and 1/2 cups) mascarpone
- 6 eggs
- 60g (scant 1/2 cup) flour
- small pinch of salt
- 280g ( 1 cup) good quality lemon curd or make your own using recipe here
- Preheat oven 180c / 350f
- Place the whole Oreos in a plastic bag, seal the top and crush with a rolling pin.
- Melt the butter in a pan and stir in the crushed biscuits. Spoon into 12 individual glass jars, press down with a spoon and set aside
- Whisk together the ricotta cheese and sugar until smooth
- Add the lemon juice and zest and the mascarpone and whisk until combined
- Add the eggs two at a time, whisking between each addition and then add the flour and salt, combine thoroughly
- Carefully fill each of the jars to about half way, bang the jar on the work top to get rid of any air bubbles
- Place on a baking tray and place in the oven for 20 minutes. The cheesecakes should still be wobbly
- Remove from the oven and leave to cool. Once cooled cover each one with plastic wrap and place in the fridge until the following day
- Top with lemon curd.
- Cover the jars with circles of decorative fabric or parchment paper and tie with ribbon before giving as a tasty gift.
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