Blueberry Cheesecake

Blueberry wine glass cheese cake.

Ok so first you need to make the coulis. Add 1 cup of blueberries to a small pot. Pour in roughly 150g - 200g depending on how thick you want it. Add just enough water to the pot to have the blueberries slightly floating. Bring to the boil. Simmer until the blueberries break apart and turn a deep red/plum colour. Stir to help it thicken. To test if your coulis is done, coat the back of a spoon in the mixture. When you can draw a clear line across the back of your spoon (see above) your coulis is ready to be put aside to cool.



Next make your biscuit. It's the same as any cheese cake base. Use a sweet easily crumbles biscuit of your choice. I crushed 4 (large) biscuits and used 50g of butter. If you want the buscuit base to set solid add more butter. Devide the biscuit and press it into the bottom of the glass. Set in the fridge. I make a light biscuit so it will be easy to break through when eating.

The cheese cake mix is make with foil wrapped cream cheese. I like the foil wrap because you don't loose any moisture. The amount you use depends on the size of glass. 500g will give you thick layers. 250g will work with an average wine glass. The cream cheese needs to be whipped until light and fluffy. Add 1 tsp of vanilla essence (more depending on what you like)

Now layer! For best results, each layer needs to set for at least an hour in the fridge. I go, biscuit, cream cheese, coulis, cream cheese and top with a small amount of whipped cream and fresh berries. I just can't eat to many layers and end of stuffed :D