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Blackberry and lemon cheesecake in a jar

This cheesecake in a jar is perfectly portable – ideal for picnics!


  • 300g blackberries
  • 2 tbsp golden caster sugar
  • Finely grated zest and juice of a large unwaxed lemon
  • 8 gingernut biscuits, crushed
  • 1 tsp ground cinnamon
  • 250g mascarpone cream
  • 4 tbsp icing sugar
  • Knob of melted butter


  1. Gently heat the blackberries, caster sugar and 1 tbsp of lemon juice in a saucepan for a few minutes until the berries begin to burst.
  2. Remove the fruit and continue reducing the liquid until it is thick and syrupy.
  3. Mix the melted butter, cinnamon and crushed biscuits together and spoon into clean shallow jars or clear pots.
  4. Gently fold the remaining lemon juice, zest and icing sugar into the mascarpone cream.
  5. Spoon the cream onto the biscuit base. Top with the blackberries and drizzle some of the syrup over the top.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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The MayJune 2020 issue of Taste Buds is out now