Blueberry cheesecake brûlée pots

Blueberry cheesecake brûlée pots

  • Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling and chilling
  • Easy
  • Serves 4

This scrumptious make-ahead dessert combines two fabulous favourites into one - fruity cheesecake and crème brûlée. Double it up for a dinner party

Nutrition: per serving
HighlightNutrientUnit
kcal290
fat8g
saturates4g
carbs48g
sugars39g
fibre1g
protein9g
low insalt0.81g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.11 ratings
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