Cheesecake in a Glass with Shortcrust Pastry and Red Fruits

Roll out the shortcrust pastry and place it on a shallow baking tray lined with parchment paper. Prick the surface thoroughly with a fork to prevent puffing, cover with a second sheet of parchment paper, place another tray on top to weigh it down, and bake in a preheated oven at 200°C (fan) for 20–22 minutes, until golden and crisp. Let it cool and break into small pieces.

In a food processor, blend the strawberries, raspberries, and powdered sugar until completely smooth.

Set aside. In a stand mixer, whip the heavy cream on medium-high speed until it begins to form soft peaks.

Add the cream cheese, powdered sugar, lemon zest, and vanilla extract. Continue beating until the mixture is fluffy and well combined.

Slice the fresh berries in half or quarters, depending on their size.

In individual serving glasses, start with a layer of crumbled shortcrust pastry, followed by a layer of cheesecake cream and a spoonful of fruit sauce. Repeat the layering if desired. Finish by topping with the fresh mixed berries. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the dessert to set properly.