Berry Cheesecake In A Glass
Indulge in a delightful treat with these Blackberry and Lemon Cheesecake Pots. A blend of sweet blackberries cooked with a hint of lemon, layered over a zesty lemony cheese mixture and buttery gingernut biscuit base, these individual dessert pots offer a burst of flavor in every spoonful. Easy to make and perfect for any occasion, these cheesecake pots are sure to become a new favorite.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Yield
Serves 2
Nutrition
- Calories: 497 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 24 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.67 milligram of sodium
Comments
No comments found.