No-Bake New York Cheesecake Jars with Blueberry Compote

Method

1. Put the crackers in a zip bag and crush them roughly with a rolling pin (a few pea-sized pieces add crunch). Melt the butter in a 20 cm frying pan, add the crumbs and brown sugar and toast over medium-low heat for 3 min, stirring constantly, until golden and toasty-smelling. Spread on a plate to cool; it crisps as it cools.

   Add in this stepGraham crackers (or digestive biscuits) 50 gUnsalted butter 20 gLight brown sugar 5 g

   medium-low heat

2. Put the blueberries, sugar and half the lemon juice in a 14 cm small saucepan and simmer over medium heat for 5 min, until about half the berries have burst and released their juice. Stir the cornflour into the water, add it and keep stirring for 1 min, until glossy and thick. Tip into a bowl and cool completely (the fridge speeds this up).

   Add in this stepBlueberries (fresh or frozen) 100 gGranulated sugar 15 gLemon juice 1 tspCornflour (cornstarch) ½ tspWater 1 tbsp

   medium heat

3. Whip the very cold cream in a chilled bowl with an electric mixer for 2 min, until it holds soft peaks that just curl over at the tip. Stop there: over-whipped cream turns grainy and buttery.

   Add in this stepDouble or heavy cream (at least 35% fat), very cold 80 ml

4. In another bowl, beat the softened cream cheese with the icing sugar for 1 min until smooth, then mix in the sour cream, the rest of the lemon juice and the vanilla. Fold in the whipped cream in two additions with a spatula, gently, so it stays airy.

   Add in this stepFull-fat block cream cheese, at room temperature 120 gIcing (powdered) sugar 30 gSour cream 30 gLemon juice 1 tspVanilla extract ½ tsp

5. Get 2 glasses or jars of about 250 ml ready. Put a third of the crumble in the bottoms, spoon or pipe in half the cheesecake cream and top with half the compote. Repeat the layers once more and keep the last third of the crumble aside.

6. Cover and refrigerate for 2 h to set. Add the reserved crumble just before serving so it stays crunchy.