I love desserts that are simple yet look impressive – and here is one that ticks all the boxes. You can use other kinds of biscuits if you like. Ginger biscuits with lemon yogurt make a good combination.

Makes 2 adult portions
Preparation time 10 minutes, plus at least 30 minutes chilling


3 digestive biscuits
1 tbsp butter, melted
125g/4 1/2oz cream cheese
75ml/2 1/2 fl oz/scant 1/3 cup raspberry yogurt
2 tbsp icing sugar
finely grated zest of 1/2 lemon, plus 1 tsp grated lemon zest, to decorate
100g/3 1/2oz, 2/3 cup raspberries
2tbsp shop-bought raspberry coulis or sauce

1) Put the digestive biscuits in a food processor and blitz until they become fine crumbs. Alternatively, you can put the biscuits in a sandwich bag and crush with a rolling pin. Mix the biscuit crumbs with the melted butter and then press the crumbs into the base of four glasses or dishes.

2) Mix together the cream cheese, yogurt, icing sugar and lemon zest until smooth. You may find a balloon whisk best for this. Mix the raspberries with the coulis or sauce. Make alternate layers of the raspberries and the cheesecake mixture on top of the biscuit bases.

3) Put in the fridge to chill for at least 30 minutes. (The finished cheesecake pots can be made a good couple of hours ahead and kept in the fridge.) Serve decorated with the 1 tsp grated lemon zest.

Extracted from Madhouse Cookbook by Jo Pratt text © (2013), published by Duncan Baird Publishers, London (£20 Hardback). From Madhouse Cookbook by Jo Pratt  © Commissioned Photography © Gareth Morgans/ Duncan Baird Publishers 2013

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