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.