Lay-Z Cherry Cheesecakes

Plump and sweet British cherries are at their best right now and the season lasts only six weeks through July and August, so make the most of them while you can.

The Romans brought the first cultivated cherry trees from Persia to Britain in the first century AD. Over the centuries, cherry orchards were developed in south and west of England, and the summer months saw orchards lined with juicy, dark clusters of fruit, but with the importation of fruit grown in warmer climes and distributed at more attractive prices, by the early 1980s, these orchards had all but disappeared. However, some industrious cherry farmers still persevere and grow good-quality fruit, which is part of our British heritage.

Cherry orchards provide a vital habitat and food source for many native birds, butterflies and insects, making the continued cultivation of this fruit an important agricultural activity. If it were not for cherry growers like Bryan Neave of Little Sharstead Farm near Sittingbourne, in Kent, endangered species like the noble chafer beetle may have become extinct.

These individual deserts are so much easier than the traditional method of making cheesecake, but are every bit as luscious and can be put together in a matter of minutes and makes an exciting end to a lovely meal.

Ingredients:
150g ginger biscuits, crushed
200g cream cheese. or soft cheese.
300g natural Greek-style yoghurt
50g caster sugar
zest of 1 lemon
200ml water
100g sugar
200g fresh British cherries, stems and stones removed.

Method:
Divide the crushed biscuits between 4 tumbler glasses and press down with a spoon. Mix the cream cheese, yoghurt, 50g caster sugar and lemon zest together. Spoon this mixture into the glasses on top of the biscuit base.

In a medium saucepan, warm 200ml water with 10g sugar over a gentle heat until the sugar dissolves. Turn up the heat and boil for 2 minutes. Reduce to a simmer, add the cherries and cook for about 10 minutes until you have soft fruit in a syrupy sauce.

Spoon the cherries on top of each glass, sharing them evenly. Chill until ready to serve.