Blueberry Lemon Cheesecake Pot

This is the sort of pudding I make when I want something sweet and bright but have no interest in turning on the oven. It takes a few minutes, one bowl and a glass, and it looks far fancier than the effort it asks for. Cheesecake in its traditional form is baked and chilled for hours, but the cheesecake flavour here comes from a plain soft cream cheese beaten up with lemon, so there is nothing to set and nothing to wait for.

The fruit is the part worth paying attention to. Blueberries are one of those foods that are kinder to the eye and the palate when they are a little broken down. Squashing half of them with a fork releases their juice and gives you a jammy layer at the bottom of the glass, while the whole ones you fold through the cream stay plump and sharp. Keep an eye on the squashing: a few firm berries left whole make the spoonful more interesting than a uniform purée would.

A small tip on the lemon. Zest is where nearly all the scent lives, so grate the zest before you squeeze the juice, and use a fine grater so you get no bitter white pith. The lemon curd does most of the sweetening work, so taste the cream before you add anything else. Many people find the curd is enough on its own.

For the topping, I use rough oatcakes crushed in the hand rather than fine crumbs. Big uneven pieces stay crunchy for longer, which matters if you are not eating the glass straight away. If you want to make the pot ahead, keep the crumbs separate and scatter them just before serving. Leftover cream cheese mixture will keep covered in the fridge for a day or two, and it is lovely spread on toast in the morning. If you are after something savoury to go with the sweet glass, a plate of Spiced Lamb Kebab Pitta Pockets makes an unexpected but satisfying contrast.

It works well after something savoury and light. If you are building a simple meal around it, a salad such as Roasted Beetroot and Goat's Cheese Salad has the earthiness and sharpness that sits nicely beside lemon. For a heartier evening, a pan of Lemon Herb Chicken Skillet with Chickpeas follows the same bright note without feeling heavy. Neither is essential, but both suit the mood of a glass pudding eaten slowly at the table.