Blueberry Cheesecake Pots
Indulge in a delightful treat with these Blueberry Cheesecake Pots. A luscious combination of cooked blueberries and creamy mascarpone cheese sits atop a crunchy biscuit base, creating a perfect balance of flavors and textures in every spoonful. Finished with a caramelized sugar topping, these individual desserts are a charming addition to any meal.
— Constant Cookbook
Ingredients
- 150g blueberries , cooked with 2 tbsp of caster sugar for 2-3 minutes and cooled
- 5 digestive biscuits , whizzed in a processor with 25g melted butter and pressed into the bottom of 4 glasses and chilled
- 250g tub of mascarpone
- 4 tbsp double cream
- 4 tbsp icing sugar
- 1 lemon , zested and juiced
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.
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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