Cookbook corner: Mini berry cheesecakes
This recipe is ideal for two people. We also like to call it berry cheesecake in a glass as it’s perfect served in individual glasses to add a little wow factor to your dinner for two. Although blackberries are generally available from your supermarket, we like to wait until blackberry season and go out and pick them ourselves. Always seems to make the dessert taste better when you know they are fresh from the bush.
Ingredients
150g fresh blackberries
1 tablespoon of golden caster sugar
1 lemon finely grated zest and juice
4 gingernut biscuits, crushed
Knob of melted butter
2 tablespoons of icing sugar
125g mascarpone or ricotta cheese
Method
Toss the blackberries, caster sugar and 1 tablespoon of the lemon juice in a small pan.
Heat gently for 3-4 minutes or until the berries start to burst then leave to cool.
Mix together the crushed biscuits and melted butter then spoon the mixture into 2 glasses.
Gently fold the rest of lemon juice, zest and icing sugar into the mascarpone or ricotta.
Divide the lemony cheese between the glasses then spoon over the blackberries and the syrupy juices.
