Berry cheesecake in a glass

Berry cheesecake in a glass

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(26 ratings)

Ready in 15-20 mins

Easy

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: per serving

  • kcal497
  • fat35g
  • saturates21g
  • carbs44g
  • sugars24g
  • fibre3g
  • protein3g
  • salt0.67g
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Ingredients

  • 150g punnet blackberries
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 1 tbsp golden caster sugar
  • 1 lemon, finely grated zest and juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 gingernut biscuit, crushed
  • knob of butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp icing sugar
  • ½ x 250g tub mascarpone or ricotta

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.

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Comments, questions and tips

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Likes_to_bake
6th Mar, 2015
5.05
Delicious recipe and was very easy to make. Instead of two large ones, I instead divided the recipe into 18 miniature versions in shot glasses for a party, and they went down pretty well. Would make again.
mercitadc
12th Aug, 2012
5.05
I'm not a pudding person, don't make this too large. Everybody loved it, it was easy, and certainly yummy!
pattiemac
9th Sep, 2011
Lovely Recipe. I picked some wild brambles and used them. Will definitely make this again.
georgiou
11th Aug, 2011
5.05
I made this twice in a week! It was SO nice...
titusgroan
16th Jun, 2011
5.05
Deliciously light and refreshing and couldn't be simpler to make. Easily varied using whatever soft fruits are available (redcurrants and raspberries work well) and/or using lime instead of lemon.
acharge1
23rd Apr, 2011
Excellent recipe! Made with blueberries instead of blackberries and only lemon juice not zest to make a smooth creamy centre. Was amazing. My partner fails to believe I made it!
lguttridge
3rd Apr, 2011
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
jenjene
27th Feb, 2011
5.05
Very easy and great way to use frozen blackberrys
micheleanne
2nd Sep, 2009
4.05
Oh I meant recipe, not menu. Tut..
micheleanne
2nd Sep, 2009
4.05
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.

Pages

takia247
24th Dec, 2016
Do you have to leave it to set at any point?
goodfoodteam's picture
goodfoodteam
24th Dec, 2016
Thanks for your question. No you don't have to leave it to set. However if you want to make this ahead, you could assemble it but leave the last part where you spoon over the blackberries and syrup until you're ready to serve as it will look most effective.
vjk88
9th Jun, 2016
How long before serving can you prepare this? Or must you serve immediately?
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