BLUEBERRY CHEESECAKE JARS
Recipe Credit: Zola Nene
Serves 4 - 6
200 g Ginger or digestive biscuits, crumbled
1 L Consol Glass Preserve jar
Cheesecake Ingredients:
- 500 g Smooth cream cheese
- 50 g Caster sugar
- 5 ml Lemon juice with Consol Glass juicer
- 250 ml Fresh cream, whipped
Blueberry Coulis Ingredients:
- 200 g Fresh or frozen blueberries
- 60 ml Berry jam
- 15 ml Lemon juice
To serve:
- Handful fresh blueberries
- Handful flaked almonds
- 1 tsp Lemon zest using the Consol Grater
Cheesecake Method:
- Place the cream cheese, sugar and lemon juice into a Consol Glass San Marino mixing bowl and beat until smooth.
- Fold in the whipped cream and set aside.
Coulis Method:
- Place all of the ingredients into a small pan/pot and bring to the boil.
- Reduce the heat and simmer for 5 minutes, then set aside to cool.
- Assemble the cheesecake in layers, starting with a layer of biscuit crumbs, then a layer of cheesecake mixture, topped with berry coulis. Alternate layers until all of the mixture is used up.
- Cover and place in the fridge for at least 30 minutes to cool and firm up.
- Garnish with fresh blueberries, some flaked almonds, lemon zest and a sprig of mint before serving.
