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Little Raspberry and Mascaponi Cheesecakes

Pressed for time??? How about a quickie?

It needs no baking nor refrigeration - my "fancy some cheese cake right now" recipe.

You will need:

1 tub of mascaponi cheese

2 packets of fresh raspberries

a few pieces of preserved ginger in syrup, chopped into peanut sized cubes.

a few tablespoons of icing sugar

1 packet (large) ginger biscuits, about 8cm diameter; or any large, round biscuits you can find. Keep whole.

a piece of 10cm x25cm glossy cardboard paper

Step 1. Mix:

Place the entire tub of mascaponi cheese in a large bowl, add glace ginger pieces into the cheese and mix well to loosen up.

Empty 1 packet of raspberries into the cheese and mash lightly with a fork.

You want some of the berries remain large chunks and some mashed up and bleeds their luscious pink juices into the mascaponi.

Step 2. Sweeten:

Sweeten the cheese mixture to your taste with a few table spoons of icing sugar.

Step 3. Mould:

Now take a biscuit to use it as the base of our little cheesecake, wrap the cardboard around the biscuit to form a ring, and spoon the cheese cake mixture (about 4 cm) on top of the biscuit.

Press gently and peel off the cardboard carefully.

Wipe the cardboard with a damp towel between each use.

Repeat until all the cheese mixture and biscuits are finished.

Step 4. Decorate:

Decorate the top of the cheese cakes with more raspberries and dust lightly with icing sugar.

Instant indulgence, isn't it?

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