Cheesecake in a Jar

In a food processor, blend together hazelnuts and biscuits, so they’re roughly chopped (not too fine)

Melt butter in a small saucepan over medium heat, then add nut mixture

Stir and let mixture cook for 1 minute, or until it is slightly fragrant. Turn off heat

Reserve about 1 tbsp mixture for topping

Divide the rest among four jars with lids, pressing down a little with a spoon

Scatter a few raspberries in each glass. Dollop lemon curd over the top, then top with remaining raspberries

Leave to sit for 10 minutes at room temperature

In a bowl, combine mascarpone, vanilla extract, and some of the milk

Mix well with a wooden spoon, until cheese is soft and very smooth

Add a splash more milk if it’s too firm

Dollop mixture into jars, making it pretty and dollopy and not pushing it down into the glass

When you’re ready to serve, sprinkle reserved ginger crumble into each jar, then cover.

For Homemade Lemon Curd

Place the butter, sugar, lemon zest and juice in a heatproof bowl

Set bowl over a saucepan of barely simmering water, over medium-low heat – be careful not to let base of bowl touch the water

Stir continuously until sugar has dissolved and butter has melted

In a small bowl, whisk eggs with a fork

Slowly add eggs to hot lemon mixture, stirring continuously over very low heat until mixture thickens – do not allow to boil or it will curdle

The lemon curd is ready when it is thick enough to coat the back of a spoon

Pour curd in to one or two hot, sterilised jars and seal

Label and store in the fridge for up to 2 weeks. Makes about 2 cups of curd.