Sweet and light, this cheesecake is also incredibly easy to make.
- 1 packet of crimson seedless red grapes (500g)
- Juice of 1 orange
- 2 tbs icing sugar
- 250ml cream
- 1 tub of light cream cheese 200g
- 8 ginger biscuits crushed
Take the grapes off the stem and cook with the orange juice and 1 tbs of icing sugar until the grapes cook down and become jammy. This will take longer than you think as the grapes will release a lot of liquid, allow to cool.
Meanwhile whip the cream cheese, the cream and remaining sugar until light and fluffy.
Divide the grape compote between the glasses and top with the cheesecake cream and chill.
When ready to serve sprinkle over the crushed biscuits.