Berry cheesecake in a glass
Serves 2
Easy
Total time:
Ready in 15-20 mins
Mascarpone is a great standby for making an almost-instant dessert. Here, its creamy richness is cut by the sharpness of the blackberries
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- 150g punnet blackberries
- 1 tbsp golden caster sugar
- 1 lemonfinely grated zest and juice
- 4 gingernut biscuitscrushed
- knob of buttermelted
- 2 tbsp icing sugar
- ½ x 250g tub mascarponeor ricotta
Nutrition: per serving
- kcal497
- fat35g
- saturates21g
- carbs44g
- sugars24g
- fibre3g
- protein3g
- salt0.67glow
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.
