50g blanched hazelnuts
8 gingernut biscuits
4 heaped teaspoons good quality lemon curd
1 punnet raspberries (approx 150g)
250g light or low fat cream cheese, marscapone cheese or creme fraiche
1 teaspoon of vanilla paste or extract
A splash of milk
1 tablespoon icing sugar
Good quality dark chocolate for grating ( approx 70% cocoa solids)
Place 4 tumblers for these cheesecakes into the freezer.
Put the butter into a medium frying pan on a high heat. Wrap the hazelnuts and biscuits in a clean tea towel and quickly bash with a rolling pin. Turn the heat off under the melted butter, tip in the bashed nuts and biscuits and stir. Finely grate in the lemon zest and mix well. Take the tumblers out of the freezer and divide the mixture between them, gently patting it down until firm.
Put 1 heaped teaspoon of lemon curd into each tumbler and top with a few raspberries. Spoon the cream cheese, marscapone or creme fraiche into a bowl and add the vanilla paste or extract and a splash of milk. Stir, then ass the icing sugar and another splash of milk and mix really well until it looks soft and silky smooth. Divide between the tumblers, scrape over a few gratings of dark chocolate and set aside until you are ready to serve.