Blueberry cheesecake brûlée pots

Blueberry cheesecake brûlée pots

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins Plus cooling and chilling

Skill level

Easy

Servings

Serves 4

This delicious make-ahead dessert is a guilt-free way of easing those sweet cravings

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
290
protein
9g
carbs
48g
fat
8g
saturates
4g
fibre
1g
sugar
39g
salt
0.81g

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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Method

  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.
  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.
  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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Comments

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rs1404's picture
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I've made these three times since discovering the recipe two weeks ago - a really lovely pudding which tastes a lot naughtier than it is!

lolaypop's picture
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Delicious! Used a blowtorch, and didn't quite manage to get the crust crispy, but definitely a recipe worth perfecting!

dorasimoes's picture
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Though it was very easy to make I didnt enjoy the taste of the Greek yogurt, it made it taste very acidic. Not one of my favourites unfortunatley.

nasusg's picture

Made these yesterday and they are divine.Instead of the blueberries i used fresh cherries instead as they are not always available where i live.Will be making them again soon.

tydrawirafon's picture
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Made for dessert tonight, very nice. I used a blow torch and although I still need more practice they all turned out 'crunchy' on top. Was nice to have a low fat pud that didn't taste as if there was something missing !
Will definitely make again.

Frantic Flapjack's picture
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These were very good and easy to put together. I made mine the day before and then caramelised an hour before eating. I would recommend to make and eat on the same day as the biscuit did go soggy. I caramelised the first two with a blow torch and then ran out of gas, so had to do the other two under the grill. The blow torch was definitely better.

marisoca's picture
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Something I liked here was the 5' put-together instructions. It's definitely a recipe for a last-minute lunch/dinner, as the ingredients are easy to have in the pantry and I guess we could change the fruit to whatever we have at home. I'd only add a coulis, or a sauce, as I thought the cream is quite dry and acid...

purplemango's picture
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Delicious! I have made these twice, once using a chefs blow-torch and the second under the grill. It worked much better with the torch as I found it difficult to get the sugar to caramelise under the grill. Would definitely recommend.

graceland07's picture

Made this last week and it went down very well. I will make again as it was so delicious!

hotheels007's picture
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This was glorious. I did substitute the digestive biscuits with Nature Valley maple syrup granola bars due to a wheat intolerence which worked wonderfully well. I couldn't quite get the sugar to caramelise as I did not have a blow torch and I became a little impatient with my grill but it was delightful nevertheless. Well worth trying folks!

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