Berry cheesecake in a glass
- Paul Bloxham
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Serves 2
Easy
Total time: 20 mins
Ready in 15-20 mins
A star rating of 4.9 out of 5.29 ratingsRate
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Mascarpone is a great standby for making an almost-instant dessert. Here, its creamy richness is cut by the sharpness of the blackberries
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Ingredients
Nutrition
Units:
MetricUS
-
150g punnet blackberries
-
1 tbsp golden caster sugar
-
1 lemon
finely grated zest and juice
-
4 gingernut biscuits
crushed
-
knob of butter
melted
-
2 tbsp icing sugar
-
½ x 250g tub mascarpone
or ricotta
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Nutrition: per serving
-
kcal497
-
fat35g
-
saturates21g
-
carbs44g
-
sugars24g
-
fibre3g
-
protein3g
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salt0.67g
low
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Method
-
step 1
Toss the blackberries, caster sugar and 1 tbsp of the lemon juice in a small pan. Heat gently for 3-4 mins or until the berries start to burst. Leave to cool.
-
step 2
Meanwhile, mix together the crushed biscuits and melted butter. Spoon into 2 glasses. Gently fold the rest of the lemon juice, the lemon zest and icing sugar into the mascarpone or ricotta. Divide the lemony cheese between the glasses, then spoon over the blackberries and their syrupy juices.
Recipe from Good Food magazine, September 2004
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A star rating of 4.9 out of 5.29 ratings
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