3 Tbsp cold water1lbmixed berries -strawberries, hulled and sliced in half, blueberries, blackberries, redcurrant etc
Zest and juice from 1 lime
1/4 cup granulated sugar
FOR THE CHEESECAKESINGREDIENTS
2 tbsp Truly Grass Fed Salted Butter, melted
8 graham cracker crumbs
1 cup heavy cream
8-ounce block full-fat cream cheese, softened to room temperature
1/3 cup granulated sugar
2 tbsp sour cream, at room temperature
1.5 tsps fresh lemon juice
Finely grated zest 1/2 lemon
1/2 teaspoon pure vanilla extract
You will need 8-10 x 6 ounce jars for this recipe
FOR THE CHEESECAKE
Melt the butter in a small sauce pan and add the graham cracker crumbs, combine well until it resembles wet sand.
Spoon 1/2 tbsp into each 6 ounce jar or until all evenly used up. Set jars aside.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream into stiff peaks on medium-high speed, about 3-4 minutes.
Add to a bowl and set aside, clean out mixing bowl and beat the cream cheese, sugar, sour cream, lemon juice, zest and vanilla extract together on medium-high speed until fully smooth and creamy and devoid of any lumps.
Slowly fold the whipped cream into the cheesecake filling until combined. Try not to over work this so as to retain some air in the mixture.
Spoon about 3 tbsp on top of the crust in the jars, to 3/4 full.
Cover and chill for at least 30 mins -1 hour.
Remove from fridge and spoon compote topping on top, add a few extra uncooked berries if you wish
FOR THE BERRY COMPOTE
Add all ingredients into a saucepan and simmer over low-medium heat until berries have slightly softened, 5-6 minutes.
When ready strain and set berries aside retaining the liquid and add the latter back into the pan.
Simmer over medium heat until reduced to a thick syrup -15 minutes or so. Combine with the berries.