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Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Try these moreish blueberry cheesecake pancakes on Shrove Tuesday, they'll go down a storm with the family.
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Composition - Blueberry cheesecake pots - BBC GOODFOOD:
- Get 150 grams - Blueberry
- Take 2 tbsp Caster sugar
- You need 5 each of Digestive biscuits
- Make ready 25 grams Butter
- Provide 250 grams - Mascarpone
- Take 4 tbsp of Cream
- Need 4 tbsp of Icing sugar
- Get 1 each of Lemon
This cheesecake is best eaten when it is at room temperature. No Bake Blueberry Cheesecake - Goodfood About Goodfood: Goodfood brings you fun food ideas and recipes for your cooking and baking adventures. Individual Chicken Pot Pies With Puff Pastry Recipe - Food.com. Kirstie makes these pots of strawberry cheesecake with with fresh strawberries, digestive biscuits and fat-free Greek yoghurt mixed with a little lemon for extra refreshing flavour.
Blueberry cheesecake pots - BBC GOODFOOD process:
- 150g blueberries , cooked with 2 tbsp of caster sugar for 2-3 minutes and cooled
- 5 digestive biscuits , whizzed in a processor with 25g melted butter and pressed into the bottom of 4 glasses and chilled
- Mix the mascarpone, double cream, icing sugar, lemon juice and zest together. Make alternative layers of cheescake and blueberry mix in each glass and serve.
- Nutritional info: 599 kcalories, protein 4g, carbohydrate 44g, fat 46 g, saturated fat 27.6g, fibre 1.1g, salt 0.59 g
This is a great recipe to use up slightly stale digestive biscuits. View step-by-step video here. these are soo good, and easy to make since you don't have to bake them. My family devoured them within a few minutes. NOTE: the syrup must be thick or else it'll fall from the cake. Recipe by Rachel Allen from Rachel Allen Bake!
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