The BBC Good Food logo
Berry cheesecake in a glass

Berry cheesecake in a glass

By
A star rating of 4.9 out of 5.29 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Total time
    • 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: per serving
HighlightNutrientUnit
kcal497
fat35g
saturates21g
carbs44g
sugars24g
fibre3g
protein3g
low insalt0.67g
Advertisement

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

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.29 ratings
Advertisement
Advertisement
Advertisement

Sponsored content