Lemon and Blueberry Cheesecake Pots
Lemon and Blueberry Cheesecake Pots, with measured ingredients and a clear cooking method. Serve with Witbier for a relaxed ProjectBeer table.
dessert · Serves 6
Lemon and Blueberry Cheesecake Pots
Bring lemon and blueberry cheesecake pots to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Witbier when the food is ready.
Ingredients
Serves 6
120 g digestive biscuits (suitable for vegetarians)
40 g butter, melted
250 g full-fat cream cheese (suitable for vegetarians)
150 ml double cream
60 g icing sugar
1 lemon
150 g blueberries
Instructions
Crush biscuits, mix with butter and divide between 6 glasses, pressing lightly.
Beat cheese with sugar and lemon zest until smooth. Whip cream separately to soft peaks.
Fold cream and 1 tbsp lemon juice into cheese and spoon over biscuit bases.
Chill for 4 hours, then top with washed and dried blueberries. Keep refrigerated until serving.
Serving Suggestions
Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.
Pairing Tips
Start with Witbier. Citrus peel and coriander notes echo fresh herbs and lemon, while soft wheat character avoids overwhelming the food. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.