None! Super fast cheesecake!
"This was so much fun to make . But be warned, it’s messy! We collect and save everything in our kitchen. Don’t get me wrong, we’re not going to star in a channel 4 documentary about hoarders anytime soon but we do have a sizable collection of jam jars."
Wander into any ‘trendy’ bar in Manchester and you’ll probably have your drink served to you in a jam jar so it can’t be just us (although we probably did it before anyone else, bang on trend ‘innit’).
Options – be as creative as you like with the layering. You can also mix the cream cheese with lemon curd to make lemon flavoured cheesecake for example. It’s totally up to you. And we would have used mini marshmallows to top it off but…er…someone ate them all…
Mix your cream cheese with the cocoa powder until you have a smooth, velvety texture. Don’t mix it too much, you want some of that chocolate layering to show up when you fill the jam jar.
Place the ginger biscuits into a plastic bag or in a teacloth and smash them until they’re small enough to use as a biscuit base. I like to use irregular shapes so don’t feel you need to powder them.
Thirdly, whisk the double cream and caster sugar until it turns into whipped frothy peaks.
Now the fun part – layer your three flavours into the jam jar. I started with biscuit base then compote then cocoa and again before topping with the whipped cream and sprinkling with cocoa powder. The ribbon is optional!