Blueberry Cheesecake Brûlée Pots
Indulge in the delightful combination of creamy cheesecake, bursting blueberries, and a caramelized sugar topping with this easy-to-make blueberry cheesecake recipe. Impress your family and friends with these individual servings that offer a perfect balance of sweet and tangy flavors.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 290 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 39 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.81 milligram of sodium
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