Blackberry, Lemon, and Gingersnap Cheesecake Pudding

Blackberry, Lemon, and Gingersnap Cheesecake Pudding
Photo by Dan Forbes


  • High-quality purchased lemon curd can be used in place of homemade.
  • 1 teaspoon lemon peel
  • ½ cup fresh lemon juice
  • 2 tablespoons heavy whipping cream
  • Limoncello is an Italian lemon liqueur available at many supermarkets and at liquor stores. Mascarpone, an Italian cream cheese, is sold at supermarkets and Italian markets.
  • 2 tablespoons limoncello
  • 4 ounces gingersnap cookies
  • + 11 more ingredients
    • 2/3 cup sugar
    • 2 cups fresh blackberries
    • 1 pinch salt
    • 1/3 cup mascarpone cheese
    • 3 tablespoons sugar
    • 2 large eggs
    • 1 pinch salt
    • 1½ cups heavy whipping cream
    • 6 tablespoons unsalted butter
    • 2 tablespoons lemon peel
    • 3 large egg yolks

Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, s...

View full recipe at Epicurious


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