Blueberry cheesecake brûlée pots

• blueberries↗140g 140g
• caster sugar↗50g 50g
• pinch ground cinnamon↗
• grated zest and juice ½ lemon
• cornflour↗1 tsp 1 tsp

  mixed to a paste with 1 tsp cold water

• light soft cheese↗200g 200g
• 0% fat Greek yogurt↗150g 150g
• vanilla extract↗1 tsp 1 tsp
• light digestive biscuits4 4

  crumbled

• demerara sugar↗4 tbsp 4 tbsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.