50 g full-fat cream cheese
75 ml thickened cream
grated zest ½ orange
3 tbsp cranberry jelly
4 ginger nut biscuits, crushed, plus extra to serve
1 knob butter, melted
- Whip the cream cheese, thickened cream and orange zest in a medium bowl until thick and holding its shape. Be careful not to overwhip or the cream cheese will become watery. Gently ripple through the cranberry jelly.
- Mix together the crushed biscuits and butter, and spoon into 2 glasses. Divide the cranberry mixture between the glasses and chill until needed – at least 30 mins. The cheesecakes can be made up to this point the day before.
- To serve, mix a little of the jam with 1 tsp water and drizzle over the cheesecakes. Crumble one of the remaining biscuits and sprinkle on top.