Berry cheesecake in a glass

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Results 1-20

• ailiejan

  22 November 2007

  ailiejan rated and commented on this recipe

  

  Now a favourite pud in our house, now blackberries are out of season I use frozen raspberries.

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• Jacs

  26 November 2007

  Jacs rated and commented on this recipe

  

  Looks and tastes great!

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• Davey G

  27 December 2007

  Davey G commented on this recipe

  Made this as a course between the main Christmas dinner and the Christmas pudding course. Fitted in well, tasted amazing and so simple and quick to make. One of my guests were not cheese lovers so I substituted the mascarpone for whipped double cream, worked well!

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• Bec

  10 January 2008

  Bec rated and commented on this recipe

  

  Quick and easy, made it for a girl's night in treat, used mixed summer fruits instead of blackberries. It was very well received and have been asked for the recipe!

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• donnerbono

  10 March 2008

  donnerbono rated and commented on this recipe

  

  Easy and delicious. Fresh raspberries worked a treat.

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• analisa

  24 March 2008

  analisa rated this recipe

  

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• funkychicken

  14 July 2008

  funkychicken rated and commented on this recipe

  

  Goes to show that you don't have to spend hours in the kitchen to make a really special dessert. For the base, I use any left over/stale chocolate cake (usually if I have been shaping birthday cakes to decorate!) and add a good slosh of tia maria or kahlua. raspberries are lovely as well, with toasted almonds on the top. Yum yum

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• Belkey

  14 February 2009

  Belkey rated and commented on this recipe

  

  This was great, I used blueberries that needed using up and added a bit of cassis to them. Really easy & very tasty, would impress with no effort!

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• Benny

  22 March 2009

  Benny rated and commented on this recipe

  

  Best cheese cake I've ever had. Changed it to raspberries and digestives and worked just fine. The lemon really adds to the flavour of the mascarpone.

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• mammymo

  18 April 2009

  mammymo rated and commented on this recipe

  

  Brilliant - served on boxing day using scottishe berries which I had frozen in September. Great easy and impressive

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• Fave Recipes

  08 May 2009

  Fave Recipes commented on this recipe

  Really, really nice, made with apple and blackberry compot and did a couple of layers. Will make again...soon :-)

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• Fave Recipes

  08 May 2009

  Fave Recipes rated and commented on this recipe

  

  4got to rate!

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• michelleinshetland

  28 July 2009

  michelleinshetland rated and commented on this recipe

  

  This is an excellent and easy dessert to make. Have been making it for years since it was first in BBC Good Food magazine. All berries are good with this recipe. Excellent with blueberries and strawberries. It's a big thumbs up in my house!

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• Mz Randle

  31 August 2009

  Mz Randle rated and commented on this recipe

  

  My first attempt of my new hobbie 'cooking'.... fab!! So simple, taste divine!! Going to try it with other berries next time.... lush!!! Give it ago!!

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• Michele

  02 September 2009

  Michele rated and commented on this recipe

  

  I made this about three hours in advance using the recipe exactly and it was too early. It almost had a curdled effect. I shall persevere though and try this with fresh cream or creme fraiche, because it it such a good menu to experiment with.

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• Michele

  02 September 2009

  Michele commented on this recipe

  Oh I meant recipe, not menu. Tut..

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• Blanka

  26 December 2009

  Blanka rated this recipe

  

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• Cat83

  03 August 2010

  Cat83 rated this recipe

  

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• jenjen

  27 February 2011

  jenjen rated and commented on this recipe

  

  Very easy and great way to use frozen blackberrys

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• Laura G

  03 April 2011

  Laura G commented on this recipe

  I found the recipe for the middle section was too runny and far too lemony...so I made another batch with 200g mascarpone, 4 tsp icing sugar, some of the lemon juice and 2 tsp caster sugar. It was delicious, and a lot thicker. Everyone really enjoyed it

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Ingredients

• 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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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15-20 mins

Ingredients

• 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

Per serving

497 kcalories, protein 3g, carbohydrate 44g, fat 35 g, saturated fat 21g, fibre 3g, sugar 24g, salt 0.67 g

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