Cheesecake, in general, has long been a favourite of mine. From Ginger Nut Cheesecake to Blackberry Cheesecake and no matter how you make it, cheesecakes always have an inimitable feeling of silken luxury at the very apex of indulgence. Sometimes, however, cheesecake recipes can seem a little over-complicated, when really they should be the height of simplicity. Indeed, the inspiration behind this recipe for Cherry Cheesecake Pudding is directly related to my yearning for something simpler. It features only five ingredients.
When making cheesecake I have always used digestive biscuits (except the one with my delicious Ginger Nuts). They are slightly sweet and make for a malleable base, so have never come under scrutiny – “why fix what ain’t broke”? However, as my tastes have developed it has occurred to me that salt goes an awfully long way, even where dessert is concerned – enter the oatcake.
Oatcakes are, generally speaking, more savoury than digestive biscuits and possess a rougher texture. Whereas digestives seem to be almost at one with a cheesecake, oatcakes stick out like the proverbial sore thumb. I like that. Consequently, there are two distinct elements to this pudding; creamy, cherry flavoured cheese and coarse, salty oats. Instead of coming together into one sweet mass, they support one another, developing and improving flavour. This is cheesecake as it was always intended to be.
Cherry Cheesecake Pudding
6 oatcakes (50g)
50g salted butter
150g mascarpone cheese
100g soft cheese
2 tbsp cherry jam + a little to serve
Gently melt the butter in a saucepan. Finely crush the oatcakes and combine with the melted butter. Press into the base of four cups or small dessert dishes.
In a large mixing bowl, beat together the two cheeses and cherry jam until smooth. Layer atop the oatcake base, smoothe and pop in the fridge to set.
After 30 minutes the cheesecake puddings should be ready to eat. Serve with a small spoonful of cherry jam and a coffee (if you are that way inclined).
Cost: Though these Cherry Cheesecake Puddings are on the indulgent side and sure to satisfy even the sweetest of teeth, the paltry number of ingredients required to make them ensures their cost remains low. Indeed, at £2 for four, or 50p a pud, it’s difficult to resist their charm.