Blueberry cheesecake brûlée pots
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling and chilling
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 140g blueberries
- 50g caster sugar
- pinch ground cinnamon
- grated zest and juice ½ lemon
- 1 tsp cornflourmixed to a paste with 1 tsp cold water
- 200g light soft cheese
- 150g 0% fat Greek yogurt
- 1 tsp vanilla extract
- 4 light digestive biscuitscrumbled
- 4 tbsp demerara sugar
Nutrition: per serving
- kcal290
- fat8g
- saturates4g
- carbs48g
- sugars39g
- fibre1g
- protein9g
- salt0.81glow
Method
step 1
Place the blueberries in a saucepan with 1 tbsp of the caster sugar, cinnamon and lemon juice. Cook, covered, for 5 mins until the berries are soft and juicy. Add the cornflour paste and cook, stirring until thickened. Divide the blueberries between 4 heatproof dishes and leave to cool for 10 mins.
step 2
In a mixing bowl, whisk the soft cheese, yogurt, vanilla and lemon zest with the remaining caster sugar. Add the crumbled biscuits to the dishes and top with the cheesecake mixture. Cover and chill for 1 hr.
step 3
Heat grill to high. Sprinkle each cheesecake with 1 tbsp demerara sugar, then mist with a water spray – this helps to speed up the caramelisation. Place under the grill for 1-2 mins until the sugar has melted or use a cook’s blowtorch. Return the pots to the fridge to chill for 30 mins or for up to a day, before serving.
