Cheesecake in a Glass – Cheesecake with Vanilla and Strawberries
An easy recipe for cheesecake in a glass with vanilla and jordbærgrød (Danish strawberry compote).This cheesecake in a glass is made without gelatine.
Servings 6 people
Calories 565kcal
Ingredients
Biscuit base
- 175 g kammerjunkere (Danish crisp sweet biscuits) or digestive biscuits
- 50 g butter
- 1 lemon, finely grated zest only
Cheesecake without gelatine
- 200 g full-fat cream cheese
- 250 ml whipping cream (38% fat)
- 50 ml lemon juice – roughly the juice of 1 lemon
- 50 g icing sugar
- 1 vanilla pod, seeds only – or 2 tsp vanilla sugar
Topping
- 200 ml jordbærgrød (Danish strawberry compote) – click here for the recipe
- 6 fresh strawberries
- Mint or lemon balm (optional)
Instructions
Biscuit base
- Melt the butter in a saucepan and take the pan off the heat.
- Blitz the kammerjunkere with the lemon zest to fine crumbs, and stir them into the melted butter.
- Divide the biscuit mixture between 6 serving glasses. Don't press the crumbs down as you would for a classic cheesecake – they should simply sit in an even layer.
Cheesecake without gelatine
- Put the cream cheese, cream, icing sugar, vanilla and lemon juice in a bowl – and whisk together until the mixture thickens. Take care not to over-whisk – the filling should be soft and smooth.
- Spoon the cheesecake filling into a piping bag – it is much easier to control that way – and pipe the filling over the biscuit crumbs. Make sure it reaches right out to the sides of the glass, so the jordbærgrød doesn't run through.
- Spoon a couple of large spoonfuls of jordbærgrød on top, and decorate with a halved fresh strawberry and, if you like, a sprig of mint or lemon balm.
Nutrition
Calories: 565kcal | Carbohydrates: 57g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 327mg | Potassium: 172mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1277IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 1mg