Lemon & Blackberry layered cheesecake pots.

Spring is FINALLY here! So to celebrate, i’ve been ditching the stodgy comfort foods, needed to fuel my way through a cold winters day, instead making up some fresher, more lighter foods. Dessert is always tough when you want something light and spring like, I’m not even going to pretend this covers the first, but spring like it most certainly is. Crunchy biscuit base topped with layers of sweet and creamy Lemon cheesecake, in-between those a rich and tangy blackberry sauce. Delicious.

Lemons are naturally tangy, as are Blackberries (though in completely different ways.) you’d think the two together would be too much tang, but it really isn’t. The lemon isn’t too strong, just enough to work with the creaminess, the pair compliment the blackberry sauce perfectly.

Anyway, if you want to make it, i’ve listed down everything you’ll need to do below.

These quantities will make 4 individual pots (Depending on your pot size, mine are just ice cream bowls.) or one medium sized whole cheesecake.

 

Here’s what you’ll need.

  • 1/2 pack of digestive biscuits.
  • 30g Butter.
  • 20g soft brown sugar.
  • 150ml double cream
  • 250g tub Cream cheese (I’ve gone for mascarpone)
  • 15g Icing sugar.
  • 2 Lemons.
  • A drop of vanilla essence.
  • 150g (or a pack) of blackberries.
  • 1 tablespoon caster sugar (around 12/15g)
  • 1 tablespoon water.
  • Yellow food colouring *Completely optional*

 

 

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And here’s what you’ll need to do.

 

First, crush up your digestives, you can use a blender like I have, or just bash them in a sandwich bag.Whilst your bashing your biscuits, pop your butter in a bowl and microwave for 20 seconds. You may need to add another ten seconds, if it isn’t fully melted.

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Next, pour your brown sugar into your biscuit crumbs, then your melted butter. Give it all a good stir together before packing it into your cheesecake pots (or cake tin if your doing one big cheesecake.) Put them all in the fridge to chill when you’ve finished.

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Whilst your biscuit base is chilling, you can move onto the cheesecake topping. Pour your double cream into a clean bowl and whisk until just before its fully thickened.

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Next, tip in your Mascarpone, icing sugar, lemon zest and lemon juice. And give it a gentle (yet thorough) mix.

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Then add the vanilla essence and a tiny blob of food colouring, before giving it another mix through.

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*The yellow food colouring is completely optional, I just like the contrast between the pastel lemon cream cheese and the vibrant blackberry sauce.)

Your final cheesecake filling should be soft, airy, almost mousse like. And if you have a taste, you’ll find its so deliciously creamy.

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Once your cheesecake filling is ready, take your biscuit based pots out of the fridge and layer some cream cheese over it. Enough so your pot is around half full. And finally pop it back in the fridge to chill.

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Now its time to make your blackberry sauce. Pour Blackberrys, one tablespoon of caster sugar and roughly two tablespoons of water into a saucepan. Set it on the hob, on a low heat, with the lid on for around 10 – 15 minutes, or until your fruit is soft a squish-able.

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Your blackberries are done, when you can squidge them down and they look like this.

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Leave it out to cool a little, before stirring and putting in the freezer, they’ll only need to be in for around twenty minutes.

 

Once your Blackberry sauce has cooled, layer a generous layer over the cheesecake.

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And top that off with a final layer of cheesecake filling.

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Put them back in the fridge until you’re ready to serve, not forgetting to finish off with a juicy whole blackberry popped on the top.

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Grab a spoon & tuck in!

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Robyn,

The little woman pretends.

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