Name: Blackberry, Lemon, and Gingersnap Cheesecake Pudding
Cook time: 1 hour
Total time: 13 hours (includes chilling time)
Yield: Makes 6 servings
Ingredients: 6 tablespoons (3/4 stick) unsalted butter; 2/3 cup sugar; 1/2 cup fresh lemon juice; 2 tablespoons finely grated lemon peel; 2 tablespoons heavy whipping cream; Pinch of salt; 2 large eggs; 3 large egg yolks; 2 cups fresh blackberries (about 12 ounces); 3 tablespoons sugar; 2 tablespoons limoncello; 1 teaspoon finely grated lemon peel; 4 ounces gingersnap cookies (about 16); 1 1/2 cups chilled heavy whipping cream; 1/3 cup mascarpone cheese; Pinch of salt; Even easier: High-quality purchased lemon curd can be used in place of homemade.; Ingredient info: 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.

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Blackberry, Lemon, and Gingersnap Cheesecake PuddingDan Forbes

Layers of tangy lemon curd, fresh berry compote, rich mascarpone whipped cream, and purchased gingersnaps come together beautifully in this dessert.

Recipe notes

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Recipe notes

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33 Blackberry Recipes for Summer's Best Desserts, Drinks, and More

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