Blueberry cheesecake brûlée pots

Health score
2%
Blueberry cheesecake brûlée pots
120 min.
4
379kcal

Suggestions


Indulge in the delectable fusion of creamy cheesecake and zesty blueberries with our exquisite Blueberry Cheesecake Brûlée Pots! This delightful dessert is perfect for any occasion, whether it's a cozy family dinner or a special celebration. With its velvety texture and captivating caramelized sugar crust, it’s sure to impress your guests and satiate your sweet tooth.

The recipe is beautifully simple yet offers a gourmet experience, combining the fresh, juicy flavor of blueberries with the rich creaminess of light soft cheese and Greek yogurt. The hint of cinnamon paired with a splash of lemon juice elevates the flavor profile, making each bite a tantalizing treat. What’s more, the light digestive biscuit base provides a satisfying crunch that perfectly complements the smooth filling.

Though it takes a little time to create, the steps are straightforward and enjoyable, allowing even novice cooks to bring this delightful dessert to life. The finishing touch of a caramelized sugar crust adds a professional flair, and with a simple blow torch or grill, you can achieve that stunning brûlée effect right at home! So, gather your ingredients, ignite your culinary passion, and let’s create a dessert that’s not only a feast for the taste buds but also for the eyes.

Ingredients

  • 140 blueberries 
  • 50 sugar 
  • pinch ground cinnamon 
  • 0.5  lemon zest grated
  • tsp cornstarch mixed with 1 tsp cold water
  • 200 cheese light soft
  • 150 nonfat greek yogurt 0%
  • tsp vanilla extract 
  •  digestive biscuits crumbs light crumbled
  • tbsp little demerara sugar 

Equipment

  • sauce pan
  • whisk
  • mixing bowl
  • blow torch
  • grill

Directions

  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.
  2. Add the cornflour paste and cook, stirring until thickened. Divide the blueberries between 4 heatproof dishes and leave to cool for 10 mins.
  3. In a mixing bowl, whisk the soft cheese, yogurt, vanilla and lemon zest with the remaining caster sugar.
  4. Add the crumbled biscuits to the dishes and top with the cheesecake mixture. Cover and chill for 1 hr.
  5. Heat grill to high.
  6. Sprinkle each cheesecake with 1 tbsp demerara sugar, then mist with a water spray this helps to speed up the caramelisation.
  7. Place under the grill for 1-2 mins until the sugar has melted or use a cooks blowtorch. Return the pots to the fridge to chill for 30 mins or for up to a day, before serving.

Nutrition Facts

Calories379kcal
Protein8.48%
Fat44.44%
Carbs47.08%

Properties

Glycemic Index
35.52
Glycemic Load
11.17
Inflammation Score
-5
Nutrition Score
6.8804348033407%

Flavonoids

Cyanidin
2.96mg
Petunidin
11.04mg
Delphinidin
12.4mg
Malvidin
23.66mg
Peonidin
7.1mg
Catechin
1.85mg
Epigallocatechin
0.23mg
Epicatechin
0.22mg
Luteolin
0.07mg
Kaempferol
0.58mg
Myricetin
0.46mg
Quercetin
2.68mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:379.43kcal
18.97%
Fat:18.98g
29.2%
Saturated Fat:10.38g
64.87%
Carbohydrates:45.25g
15.08%
Net Carbohydrates:43.83g
15.94%
Sugar:34.61g
38.45%
Cholesterol:52.38mg
17.46%
Sodium:243.76mg
10.6%
Alcohol:0.36g
100%
Alcohol %:0.28%
100%
Protein:8.15g
16.3%
Vitamin B2:0.28mg
16.65%
Vitamin A:692.7IU
13.85%
Phosphorus:134.97mg
13.5%
Selenium:9.03µg
12.89%
Manganese:0.26mg
12.82%
Calcium:106.2mg
10.62%
Vitamin K:9.82µg
9.35%
Vitamin B12:0.37µg
6.21%
Fiber:1.43g
5.71%
Vitamin E:0.85mg
5.65%
Folate:22.07µg
5.52%
Vitamin B5:0.53mg
5.31%
Vitamin C:4.36mg
5.29%
Potassium:176.34mg
5.04%
Vitamin B1:0.07mg
4.69%
Vitamin B6:0.09mg
4.68%
Vitamin B3:0.9mg
4.5%
Zinc:0.65mg
4.32%
Iron:0.77mg
4.29%
Magnesium:16.85mg
4.21%
Copper:0.06mg
3.15%