Try this simply delicious cheesecake recipe from chef Brian Walsh.

"Perfect for dinner parties and an easy one to make in advance, this is our take on a more relaxed version of a cheesecake, served in a glass." – Brian Walsh

Yield: Serves: 4


  • For the crumble
  • 100g/3.5oz wholemeal flour
  • 70g/2.5oz butter, cubed
  • 80g/3oz caster sugar
  • 70g/2.5 brown sugar
  • 1 tablespoon barley malt

For the cream cheese filling

  • 1 gelatin sheet
  • 1 lime, zest and juice
  • 1 lemon, zest and juice
  • 50g/2oz caster sugar
  • 1 vanilla pod
  • 170g/6oz cream cheese
  • 80g /3oz crème fraîche
  • 150g/5oz semi-whipped cream


  1. To make the crumble, rub all the ingredients together with your fingertips until it resembles a breadcrumb texture.
  2. Bake at 160ºC/320ºF/gas mark 2½ for 10 minutes or until crisp and toasted. Set aside until ready to use.
  3. To make the filling, bloom the gelatine in cold water.
  4. Gently warm the lemon and lime juices, sugar and seeds from the vanilla pod with the squeezed out gelatine to dissolve the sugar and gelatine.
  5. Combine the cream cheese and crème fraîche and add to the warm mix, slowly stirring all the time.
  6. Fold in the whipped cream and zest. Add to four glass and allow to chill and set for three hours.
  7. To serve, spoon the crumble mix onto each glass and serve.

TIP: Replace the lemon and lime with orange juice.