Citrus and Berry WaterADE Cheesecake Pots with Citrus WaterADE Cookies
Description of the Dish: A delightful combination of citrus and berry flavours in a creamy cheesecake pot, topped with a refreshing berry compote, served with zesty citrus cookies.
Ingredients List and Quantities:
Cheesecake Layer:
- 1/2 sachet of WaterADE (lemon or orange flavour)
- 300g cream cheese
- 200ml double cream
- 1 teaspoon vanilla extract
Berry Compote:
- 1/2 sachet of WaterADE (raspberry flavour)
- 500g mixed berries (fresh or frozen)
Base:
- 100g digestive biscuits, crushed
- 50g melted butter
- Citrus WaterADE Cookies:
- 1/4 sachets of WaterADE (lemon flavor)
- 250g plain flour
- 75g butter, softened
- 1 egg
- 1 teaspoon baking powder
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Method
- Mix the crushed digestive biscuits with melted butter. Divide the mixture evenly into serving pots and press down to form a base.
- In a bowl, beat the cream cheese, double cream, vanilla extract, and WaterADE until smooth and creamy. Spoon the mixture over the biscuit base in each pot.
- In a saucepan, combine the mixed berries and WaterADE. Cook over medium heat until the berries break down and the mixture thickens. Allow to cool.
- Spoon the berry compote over the cheesecake layer in each pot. Chill in the refrigerator for at least 2 hours before serving.
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. In a bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. In another bowl, whisk together the flour, baking powder, WaterADE, and lemon zest. Gradually add the dry ingredients to the wet ingredients, mixing until a dough form. Roll the dough into small balls and place them on the prepared baking tray. Flatten each ball slightly with the back of a spoon. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.