Directions

Make the biscuit base

1. Crush the ginger biscuits into crumbs by blitzing in a food processor or placing inside a plastic bag and bashing with a rolling pin.
2. Tip in the melted butter and mix.
3. Portion between 6 x small dessert glasses or ramekin dishes and press down firmly with the back of a spoon.

Make the cheesecake filling

1. Using an electric hand or stand mixer whisk together the cream cheese, vanilla, cinnamon and icing sugar until just smooth. Do not over-mix.
2. Pour in the double cream and whisk again until smooth and thickened.
3. Take half of the cheesecake mixture and spoon on top of the biscuit base in the glasses.
4. Divide 120g of Tiptree Christmas Conserve between the 6 glasses (loosen it first by stirring) and spoon it over the top, spreading it lightly towards the edges to make a layer.
5. Add the remaining half cheesecake mixture on top as the final layer and smooth it over.
6. Set the cheesecake pots in the fridge for 2 hours or overnight.

Decorate the cheesecakes

1. When ready to serve whip the double cream and mix in the sieved Christmas Conserve.
2. Decorate the cheesecake pots with blobs of spiced cream, either placed with a spoon or piped on and arrange the sliced fruit on top.
3. Dust the tops with ground cinnamon.