Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Berry cheesecake in a glass

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

  • Ready in 15-20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 497
  • Carbohydrates 44
  • Saturated Fat 21
  • Sugar 24
  • Protein 3
  • Fat 35
  • Fibre 3
  • Salt 0.67

Nutrition per serving

  • Calories 497
  • Carbohydrates 44
  • Saturated Fat 21
  • Sugar 24
  • Protein 3
  • Fat 35
  • Fibre 3
  • Salt 0.67

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

  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.

Suggested recipes from this collection...