Strawberry Cheesecake Tarts serves four
20mins to prepare, 5mins to cook and 25mins to cool / 563 calories per serving
200g (7oz) Howell House Shorties Biscuits
50g (2oz) Dromona butter, melted
(For the filling)
300g (10oz) light soft cheese
150g (5oz) Clandeboye Greek yoghurt
50g (2oz) caster sugar
1 lemon, finely zested, plus 3tbsp juice
227g strawberries, hulled and quartered
3tbsp seedless strawberry or raspberry jam
Put the biscuits in a food bag and crush with a rolling pin until fine (alternatively, whizz in a food processor until fine). Tip the biscuit crumbs into a large bowl and stir in the melted butter until combined.
Divide the biscuit mixture between 4 x 10cm (4in) fluted tart tins with removable bases or 4 x 10cm (4in) cups lined with non-stick baking paper. Using the back of a spoon, firmly press the mixture into the base and sides of each container. Set aside to chill while you make the filling.
In a mixing bowl, whisk the soft cheese, yoghurt, sugar, lemon zest and juice until combined and creamy. Divide the filling between the tart tins and smooth the tops. Chill for at least 1 hour.
In a pan, melt the jam over a low heat until liquid, then set aside to cool a little.
Remove the cheesecakes from their tins or cups and arrange the strawberry quarters on top. Using a pastry brush, coat the fruit with the cooled jam until glossy and serve.