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Strawberry and Lavender Cheesecake Jars

Here is a pudding perfect to take along on your next picnic — with no baking required! Only lightly sweetened, this twist on cheesecake is a lovely showcase for summer-ripe strawberries, and the lavender adds a sophisticated and intriguing herbal note to delicate effect. Of course, you probably will want to use our Classic Shortbread recipe to provide for the biscuits needed here, so there is that baking, but the bonus is you’ll have shortbread for the tin or freezer to enjoy long after the cheesecake jars are gone!

Strawberry and Lavender Cheesecake Jars

7 oz. strawberries
1 tsp. dried lavender
2 tbs. caster (superfine white) sugar
6 tsp. lemon juice, divided
5½ oz. mascarpone
5½ oz. Greek yogurt
5½ oz. cream cheese
2 tbs. confectioner’s sugar
2 tsp. vanilla bean paste
6-8 shortbread biscuits, broken into large chunks

Hull and slice all but 4 of the prettiest strawberries and put in a small saucepan with the lavender sugar, and 2 tsp. of the lemon juice. Heat over a low heat simmering for 2-3 minutes until the strawberries have just softened; set aside to cool, then chill for a bit.

Beat together the mascarpone, yogurt, cream cheese, confectioner’s sugar, and vanilla bean paste. Stir in the remaining lemon juice and 2 tbs. just-boiled water until smooth.

Divide about ⅓ of the mixture between 4 jam jars. Spoon over ½ of the softened strawberries, then crumble a little of the shortbread over the top. Repeat this layering, then add the final ⅓ of the cheesy mixture and finish with a final dusting of shortbread crumbs. Place on whole strawberry atop each jar, then screw on the lids and chill until ready to eat.

One Comment Post a comment
  1. What a delicious combination! 😀

    July 27, 2017

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