Cheesecake in a glass

6 digestive biscuits 30 g butter Zest of ½ lemon Zest of ½ orange 1 A pinch of salt

200 g cream cheese 100 ml heavy cream 2 icing sugar Zest of 1 lemon 1 A pinch of salt

2 tbsp strawberry jam 1 tbsp water 5 fresh strawberries, sliced

In a bowl, add the cream cheese, heavy cream, icing sugar, lemon zest, and salt. Whisk until smooth and airy.

Melt the butter in a small saucepan until it turns golden brown (noisette).

Crush the biscuits in a food processor and mix with the butter, zests, and salt.

Divide the biscuit mixture between two glasses.

Spoon the cream mixture on top.

Mix the jam with water to create a sauce.

Pour the sauce over the cream and top with the fresh strawberries.

Optional: refrigerate for 15 minutes before serving.

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