- 140g blueberries
- 50g caster sugar
- pinch ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- grated zest and juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 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 biscuit, crumbled
- 4 tbsp demerara sugar
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.