BLUEBERRY CHEESECAKE BRûLéE POTS

Blueberry cheesecake brûlée pots image

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

Provided by Good Food team

Time 2h

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 290 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.81 milligram of sodium