Blackberry, Lemon And Gingersnap Cheesecake Pudding

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6 tablespoon(s) (3/4 stick) unsalted butter

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1 tablespoon(s) butter

1-1/2 cup(s) chilled heavy whipping cream

1-1/2 tablespoon(s) cornstarch

1 egg yolk, beaten

1 teaspoon(s) finely grated lemon peel

2 tablespoon(s) finely grated lemon peel

2 cup(s) fresh blackberries (about 12 ounces)

1/2 cup(s) fresh lemon juice

4 ounce(s) gingersnap cookies (about 16)

2/3 cup(s) granulated sugar

1/2 cup(s) granulated sugar

3 tablespoon(s) granulated sugar

2 tablespoon(s) heavy whipping cream

3 large egg yolks

2 large eggs

LEMON CURD (easy version):


1/3 cup(s) lemon juice

1 teaspoon(s) lemon rind, grated

2 tablespoon(s) limoncello

1/3 cup(s) mascarpone cheese

Pinch of salt

1/4 teaspoon(s) salt

3/4 cup(s) water

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