Tuesday, January 15, 2013

Blueberry Cheesecake Pots

This quick and easy dessert came about when we were expecting my aunt and uncle over for a Friday lunch roast (Friday is the weekend holiday in the UAE) and I wanted to make something refreshingly light to serve after. This recipe doesn't come off as heavy as a traditonal cheesecake. It added the perfect amount of sweetness to the end of a filling meal. The lemon in the mascarpone really complimented the sweetness of the blueberries and as with any cheesecake the crumb biscuit provided the right amount of crunch.

Admittedly I bought half the ingredients the night before, but I think most people would have these ingredients or variations of the ingredients already in their kitchen. The recipe called for digestive biscuits but I substituted with hobnobs, so you could use any sort of crumbly biscuits, even chocolate. You could also easily use strawberries or raspberries in place of the blueberries, or combine fruits depending on your taste. Similarly for those looking for a less calorific version, the double cream can be exchanged for single or lower fat cream, and the mascarpone for Greek yoghurt! I also think next time I would double the recipe as I had to fill eight mini glasses and still could have added a little more.
All in all, for someone who loves blueberries and cheesecake, this was a winning recipe loved by all.

Blueberry Cheesecake Pots

Recipe taken from BBC Good Food
Fills four glasses, or eight mini glasses

150g blueberries
2 tblspn caster sugar
6-8 digestive biscuits (depending on how much biscuit base you like)
2 tblspns melted butter
250g tub of mascarpone
4 tblspn heavy cream
4 tblspn icing sugar
1 lemon, zested and juiced.

Cook the blueberries with the caster sugar for about five minutes on low heat till a syrup has formed and leave to cool. In a processor, whizz the biscuits together with the melted butter. Line the bottom of your glasses with the biscuit mixture and chill for ten minutes. Meanwhile, mix the mascarpone, cream, icing sugar and lemon zest and juice together in a bowl. Alternate layers of cheesecake and blueberry mix in each glass and serve immediately or keep in fridge till ready.



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