Berry cheesecake in a glass

Recipe uploaded by

Paul Bloxham

6 ratings

Recipe by Paul Bloxham

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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.

Per serving

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

Latest comments and suggestions

• 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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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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Serves 2

Preperation and cooking times

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, salt 0.67 g

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