150g Digestive biscuits
75g butter, melted
600ml double cream
200g caster sugar, divided
Zest and juice of 1 lemon and 1 orange
450g cream cheese
400g frozen berries
20g icing sugar plus extra to serve
15 sprigs mint for garnish
Blitz the Digestive biscuits in a food processor or crush them in a bag with a rolling pin until you get a fine crumb. Mix with the melted butter and spoon into individual circular moulds (or use individual ramekins if you don’t mind presenting them in their dishes). Press the mixture down firmly with the back of a spoon and refrigerate while you make the filling.
Make a posset by placing the double cream and 150g of the caster sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool. Add the lemon and orange juice and zest and whisk well. When the mixture is cold, pour the mixture into a jug or container and refrigerate.
Whisk the cream cheese and remaining 50g caster sugar until smooth. Fold this mixture into the refrigerated posset, then spoon this mixture into the moulds or ramekins, filling them right to the top and levelling off the top with a warm spatula and place in the fridge.
Make the coulis by gently defrosting the frozen berries in a pan with the icing sugar until the sugar is completely blended. Leave the mixture to cool completely.
To serve, unmould the individual cheesecakes where applicable, but in any case serve each one topped with a spoon of the coulis, garnished with mint and dusted with a little icing sugar.