← Nouns Cooking · Dessert Parlour

Ingredients

• 250 g blackberries, raspberries or mixed berries
• 1 tbsp caster sugar
• 1 Lemon, finely zested and juiced
• 100 g Digestive biscuits (or graham crackers)
• 30 g Butter, melted
• 250 g full-fat cream cheese
• 125 g Mascarpone
• 50 g Icing sugar
• ½ tsp Vanilla extract

Method

1. Put half the berries in a small pan with the sugar and 1 tbsp lemon juice. Cook over medium heat for 3–4 min, until the berries burst and turn jammy. Stir in the remaining fresh berries and leave to cool.
2. Crush the biscuits to crumbs in a bag with a rolling pin and mix with the melted butter.
3. Beat the cream cheese, mascarpone, icing sugar, vanilla, lemon zest and 1 tbsp lemon juice until smooth and thick.
4. Divide most of the crumbs between four glasses and press down lightly. Spoon in the cheesecake mixture, then top with the berry compote and the remaining crumbs.
5. Chill for at least 30 min, or up to a day, before serving.

Tips

• Gingernut biscuits make a spicier base; gluten-free biscuits make the pots gluten-free.
• Beat the cheese only until smooth: overbeating mascarpone can make it grainy.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Good Food