Honeyed Berry Cheesecakes Recipe

Place a saucepan over a medium heat and add the berries (if using fresh berries, reserve a few for garnishing). Put the honey and one tablespoon of the lemon juice in with the berries, then stir gently and heat for a couple of minutes (about 5 minutes if berries are frozen) or until the berries have become soft and started releasing their juices. Remove the pan from the heat and set it aside to cool.
Meanwhile, put the biscuits into a plastic freezer bag, knot the end of the bag to seal it and then use a rolling pin to squash the biscuits into fine crumbs. Put the butter into a saucepan and melt it over a gentle heat; when the butter has melted, tip the biscuit crumbs into the pan and mix well to combine. Take four large dessert glasses or ramekins and divide the biscuit mixture equally between them, pushing it down fairly firmly to make the base of your little cheesecakes. Next, tip the mascarpone into a mixing bowl and sift in the icing sugar. Add the remaining lemon juice, the cinnamon and the lemon zest, then fold everything together until smooth and creamy.
Share the mascarpone mixture equally amongst the glasses, spooning it on top of the biscuit base, then gently add a top layer of the cooked berries, together with their juices. Finish each glass with a couple of the reserved fresh berries and a sprig of mint, then serve straight away.