This cheesecake in a jar is perfectly portable – ideal for picnics!
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
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.
Remove the fruit and continue reducing the liquid until it is thick and syrupy.
Mix the melted butter, cinnamon and crushed biscuits together and spoon into clean shallow jars or clear pots.
Gently fold the remaining lemon juice, zest and icing sugar into the mascarpone cream.
Spoon the cream onto the biscuit base. Top with the blackberries and drizzle some of the syrup over the top.
Recipe by Jody Spencer
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