Lime and Mascarpone cheesecake


  • ¼ cup blueberries 35g
  • 1 tablespoon water
  • 1 tespoon sugar optional
  • 2 gingersnap cookies/biscuits 20g
  • ½ cup mascarpone cheese 120ml
  • juice (approx 2tablespoon) and zest of ½ small lime
  • 2 tsp maple syrup


    step 1

    Put the blueberries and water in a small pan and warm over a medium-low heat until the berries start to sizzle. Gently press the berries to pop them and cook a little longer until the compote is pretty smooth. Add a little sugar, if you prefer sweeter, and stir to dissolve. Set aside to cool.

    step 2

    Crush the cookies either in a small food processor or by putting in a plastic bag and crushing with a rolling pin or wooden spoon. Divide the crumbs between two small glasses.

    step 3

    Mix together the mascarpone, lime zest and juice and maple syrup. Put on top of the crumbs, carefully spreading over from the middle so the crumbs stay at the bottom. Divide the mascarpone mixture evenly.

    step 4

    Put the blueberry compote on top and either serve or cover with cling wrap/film and refrigerate until needed.