Pumpkin Cheesecake in a Glass

Serving cheesecake in a glass is easier, faster, and healthier than the traditional version made with a tart base that contains butter.
Desserts served in jars instead of bowls are becoming more popular for aesthetic reasons and also for better preservation.
Pumpkin cheesecake is perfect for using up homemade pumpkin preserves typically made this time of year.
You can also make this recipe with other preserves of your choice, such as berries or figs.

Neuza Costa

2 May, 2023

Ingredients:

• 220 g (7.7 oz) chocolate-coated digestive biscuits
• 60 g (2.1 oz) walnut kernels
• 350 g (0.77 lbs) pumpkin preserve
• 250 g (0.55 lbs or approximately 1 cup) mascarpone cheese
• 600 ml (21.1 fl oz) fresh whipping cream
• 50 g (1.76 oz or approximately 1/4 cup) sugar

Instructions:

1. In a food processor, place the broken biscuits and walnut kernels.
   Pulse until everything is coarsely chopped.
   Set aside.
2. Whip the cream until it becomes voluminous.
   While whipping, add the sugar and continue to whip until it turns into whipped cream.
   Finally, add the mascarpone cheese and whip until you have a smooth cream.
3. Place the white cream in a piping bag.
   Cut the tip of the bag with scissors.
4. In glasses or small jars, place a heaping tablespoon of the biscuit and walnut mixture.
   Cover with some cream and spread it out with a spoon.
   On top of the white cream, place a tablespoon of pumpkin preserve.
   Cover the preserve with a little more white cream.
   Finally, sprinkle with the biscuit and walnut mixture.
5. Cover and refrigerate until the dessert is well chilled.

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The IntenseFlavour team wishes you a bon appetit!