Name: Blueberry cheesecake brûlée pots
Prep time: 10 min
Cook time: 10 min
Total time: 2 h
Yield: 4
Cuisine: British
Ingredients: 140g blueberries; 50g caster sugar; pinch ground cinnamon; grated zest and juice ½ lemon; 1 tsp cornflour mixed to a paste with 1 tsp cold water; 200g light soft cheese; 150g 0% fat Greek yogurt; 1 tsp vanilla extract; 4 light digestive biscuits crumbled; 4 tbsp demerara sugar

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Blueberry cheesecake brûlée pots

Blueberry cheesecake brûlée pots

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

Plus cooling and chilling

A star rating of 4.3 out of 5.11 ratingsRate

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This scrumptious make-ahead dessert combines two fabulous favourites into one - fruity cheesecake and crème brûlée. Double it up for a dinner party

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Ingredients

Nutrition

Units:

MetricUS

140g blueberries
50g caster sugar
pinch ground cinnamon
grated zest and juice ½ lemon
1 tsp cornflour

mixed to a paste with 1 tsp cold water
200g light soft cheese
150g 0% fat Greek yogurt
1 tsp vanilla extract
4 light digestive biscuits

crumbled
4 tbsp demerara sugar

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Nutrition: per serving

kcal290
fat8g
saturates4g
carbs48g
sugars39g
fibre1g
protein9g
salt0.81g

low

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.

Recipe from Good Food magazine, July 2010

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A star rating of 4.3 out of 5.11 ratings

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