This is a “cheats” cheesecake that’s no bake and can be made in short time. Prepare the fruit compote before making your evening meal to allow time for cooling.Ingredients: 250gm Mascarpone Cheese
4 tablespoons of icing sugar
4 Digestive biscuits
150gm of berry fruits of your choice (I’ve used blackberries)
2 tablespoons of castor sugar
Juice of one lemon
A knob (I used a heaped teaspoon) of butter/margarine – melted Method: Crush the digestive biscuits either by putting them in a small food bag to crush with your hands, or in a bowl with the back of a dessert spoon. Crush into finely crumbed. If food bag was used for crushing biscuits, transfer to bowl and add melted better and mix well. Set bowl aside for the moment. Line 4 small or two larger sized ramekins with cling film (I used 2 of the empty Mascarpone containers when doing the recipe). Set aside. **please see note below In a bowl empty contents of Mascarpone, add the icing sugar and fold into Mascarpone gently until well blended. Spread the mix into the lined ramekins/moulds. Smooth the biscuit mix in top. Put in fridge to set. For the fruit compote: Put the the berries, castor sugar and lemon juice in a saucepan. Heat gently for 3-4 minutes, or until berries start to burst. Leave to cool. When ready to serve, gather the corners of the cling film, lift out mix from ramekins, moulds and invert into a serving bowl. Drizzle with a tablespoon or two of fruit compote. **NB: Will add a picture shortly. Also had a bit of a disaster with the Mascarpone on second make. It went runny. I was hoping that it would “reset” and harden, but it didn’t. Only put in moulds if Mascarpone stays firm, If it doesn’t, obviously serves as a messy dessert, with biscuit base, then the Mascarpone, then the fruit compote.