Lingonberry & ginger cheesecake pots

• full-fat cream cheese↗50g g
• double cream↗75ml ml
• orange↗grated zest 0.5

  grated zest 0.5

• lingonberry jam↗4 tbsp tbsp

  (we used Felix wild lingonberry jam) or cranberry jelly, plus a little extra to serve

• Swedish pepparkakor ginger snaps or 4 ginger nuts↗8

  crushed, plus 1 extra to serve

• butter↗knob of

  melted

Step-by-step instructions

1. 1

   Whip the cream cheese, double cream and orange zest in a medium bowl until thick and holding its shape. Be careful not to overwhip or the cream cheese will become watery. Gently ripple through the lingonberry jam.

2. 2

   Mix together the crushed biscuits and butter, and spoon into 2 glasses. Divide the lingonberry mixture between the glasses and chill until needed – at least 30 mins. The cheesecakes can be made up to this point the day before.

3. 3

   To serve, mix a little of the jam with 1 tsp water and drizzle over the cheesecakes. Crumble the remaining biscuit and sprinkle on top.