Strawberry & Yoghurt Cheesecake Jars

(MAKES 6)

1 vanilla pod, halved
120ml sparkling de léoube (or other sparkling rosé wine)
2 tbsp honey
2 cardamom pods, split open
500g strawberries, hulled and sliced
200g oat biscuits
50g butter, melted
250g mascarpone cheese
250g natural yogurt
1 tbsp icing sugar
1 lemon, zest only
edible flowers to decorate (optional)

EQUIPMENT

6 glass jars with lids

Begin by macerating the strawberries. Slice open one half of the vanilla pod lengthways with a sharp knife and place in a small pan with the sparkling wine, honey and cardamom. Heat gently until the honey has melted and then bring to the boil. Simmer for 2-3 minutes until slightly reduced and syrupy.  Allow to cool to room temperature and then pour over the sliced strawberries.  Leave to macerate while you make the rest of the cheesecake, but for no longer than 30 minutes.

Place the oat biscuits into the bowl of a food processor and blitz to rough breadcrumbs. Tip into a mixing bowl and then pour over the melted butter. Mix thoroughly until the crumbs are completely coated and then divide the mixture between the six glass jars. Use a teaspoon to firmly press the biscuit base into the bottom of the jar to create an even layer.

Scrape the seeds from the remaining vanilla pod half, discarding the pod itself.  In a large mixing bowl combine the mascarpone, yoghurt, icing sugar, lemon zest and vanilla seeds. Using a large whisk, beat well until the mixture is evenly combined, smooth and light.

To assemble the cheesecakes simply place a large spoonful of the mascarpone yoghurt into each jar, on top of the biscuit base, spreading out evenly. Spoon over a layer of the sliced strawberries with a little syrup and then top this with a final thick layer of the yoghurt.

By using yoghurt, this pudding is lighter than most cheesecakes, making it perfect for picnics and warmer weather. Raspberries work wonderfully in place of the strawberries once they come into season.