Berry cheesecake in a glass

Berry cheesecake in a glass

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(21 ratings)

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Cooking time

Ready in 15-20 mins

Skill level

Easy

Servings

Serves 2

Mascarpone is a great standby for making an almost-instant dessert. Here, its creamy richness is cut by the sharpness of the blackberries

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
497
protein
3g
carbs
44g
fat
35g
saturates
21g
fibre
3g
sugar
24g
salt
0.67g

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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Method

  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.
  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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Comments

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jacaline's picture
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Looks and tastes great!

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

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