150gblueberries, or other berries: strawberries, blackberries, raspberries will make great toppings
1tablespoonbrown sugar
1lemon, juice and zest
200gricotta
2tablespoonicing sugar
Instructions
Put the biscuits into a plastic bag, seal the bag removing any air. Crush the biscuits until they become a powder, make sure there are no big bulks left. Prepare jars for serving aside.
Place the crushed biscuits into a bowl and mix in the butter or baking fat, toss properly with your hands until the butter/fat is spread evenly on the powder. This will make the crunchy bottom of the cheesecake. Place the mixture into the glasses and carefully press against the bottom.
Heat a small-sized pan, add the blueberries, brown sugar and about 1 tsbp lemon juice. Stir and let the blueberries to break. After 3-4 mins, remove from the hob and set aside.
Mix the ricotta with the icing sugar, lemon zest and remaining lemon juice. Whisk until smooth and then spoon into the glasses.
Add the caramelised blueberries and all juices on top.
Serve immediately or keep in the fridge until next day.