If I have to end my meal with desserts, one of my choices will be cheesecake. I love cheesecake so much. Making cheesecake is easy but you need little patience as well. You can make many variations in cheesecake flavors, but classic blueberry is my all-time favorite. I don’t like to use any market bought blueberry compote, or jam but I use fresh blueberries in the recipe.
I like to make it in small jars instead of making big regular round shaped one. Reason is that you can watch your calories as well if you eat in small jars. So let’s start making blueberry cheesecake
For Filling: Cream cheese – 300 Grams (room temperature)
Condensed milk – 1 cup
Heavy whipped cream – 1 cup
Unflavored gelatin – 1 tablespoon
Fresh Blueberries – half cup
For crust: Digestive biscuit – 9 to 10
Butter – 3 tablespoons
For Topping: fresh blueberries – Half cup
Sugar – 3 tablespoons
Water – 1 cup
First start with crust, take digestive biscuit (you can take graham crackers) in a mixer, grind till finely ground, add melted butter in it, by adding butter you get moist crumb form, crust is ready.
In a big bowl take cream cheese, condensed milk, mix well with a whisker. Mash some blueberries and add in this mixture, you can use topping compote as well for color and flavor. Add warm water in gelatin mix well and add in to cream cheese mixture. Now mix whipped cream in to this mixture, gently fold, do not whisk. Filling is ready.
For topping take 1 cup water in a pan heat it, add half cup blueberries and sugar. Let blueberries cook for 10 minutes until mixture changes in dark color and in half quantity, cool down.
For Serving take small shot glass or small jar, add 1 tablespoon of crust in bottom press well, now add filling as much as you want, in last cover with topping. Keep in fridge for minimum 3 hours until cream cheese is set perfectly. Garnish with whipped cream or fresh blueberry and mint, serve chilled.