Posted on Friday, 25th June 2010 by Grace Massa Langlois
Two posts in one day (One-Bowl Chocolate Cupcakes with Creamy Peanut Butter Frosting), I know, pretty silly, but I couldn’t help but share this recipe for Blueberry Cheesecake Pots that I just made. It took me all of about 20 minutes to make this incredible dessert.
The farmer’s market had beautiful, plump and juicy blueberries that I just couldn’t pass by. This was the perfect recipe to showcase the berries. I did add a little creme de cassis to the berries, it provides such a nice compliment to the blueberries and it also adds a little extra sweetness.
The use of mascarpone, Italian triple-cream cheese that is rich and very creamy, was a nice change to the usual cream cheese. The lemon zest and juice added such a fresh flavour to the mascarpone. I love taste testing along the way.
Believe it or not, my son, Matt has been chomping at the bit to eat one of these desserts. Normally the only cheesecake he will eat is my no bake cheesecake with cherry topping.
I wonder if this recipe will be good enough to help him keep an open mind when it comes to cheesecake and all the different ways it can be prepared and enjoyed.
I’m looking forward to trying this recipe using all the different berries that are in season right now. I’m thinking strawberries macerated in sugar and balsamic vinegar could be a winner of a dish. What do you think?
Blueberry Cheesecake Pots
(adapted from BBC Good Food)
- 300 g blueberries
- 3 tablespoons caster sugar
- 1 tablespoon creme de cassis (optional)
- 5 digestive biscuits
- 25 g unsalted butter, melted
- 250 g mascarpone cheese
- 4 tablespoons double cream
- 4 tablespoons confectioners’ sugar
- 1 lemon, zest and juice
- Place 150 g blueberries, caster sugar and the creme de cassis in a small saucepan, cook over low heat for 2-3 minutes. Remove from heat and stir in the remaining 150 g blueberries. Let cool.
- Place digestive biscuits in the bowl of food processor and pulse until they resemble a fine crumb. Add the melted butter and process to combine. Evenly divide the mixture between 4 serving cups. Press the mixture into the bottom of each cup. Place in fridge to chill.
- In a medium bowl, using an electric mixer, beat the mascarpone cheese, double cream, confectioners’ sugar and the lemon zest and juice, until smooth.
- Make alternative layers of cheesecake and blueberry mix in each serving cup, ending with the blueberries. Serve.
Tags: afternoon tea, blueberries, blueberry recipes, blueberry sauce, cheesecake, cheesecake recipes, cream cheese, dessert, desserts, desserts for entertaining, desserts in glasses, entertaining, food, food photography, food photos, fruit, individual dessert, individual desserts, layered desserts, mascarpone cheese, mascarpone cheese recipes, no bake cheesecake, parfait, quick and easy, quick and easy desserts, quick and easy recipes, quick desserts, Summer desserts, verrines
Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci al Cucchiaio, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Mini Desserts, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts, Torte