Flourless Blueberry Cheesecake

I was so enthusiastic to bake these cheesecakes as it's a flourless and gluten-free dessert. The steps were simple and without much effort, I had these cheesecakes done. The original recipe used baking tins but I decided to make it in small cup fillers (8pcs) and also decorated with melting chocolate pattern on top (haha..can tell my piping skills not that good but will practice more).  The texture were smooth and light, tasted so nice together with the digestive biscuits. I felt it would taste even better to mix some blueberry filling to the fresh blueberries so it will enhance the overall texture.

http://www.tastebook.com/recipes/3375384-Flourless-Blueberry-Cheesecake

Ingredients

• 100g digestive biscuits (original 90g)
• 45g butter (melted)
• 250g cream cheese (original 225g)
• 65g caster sugar (original 75g)
• 1/4 tsp vanilla extract
• 2 eggs (lightly beaten)
• 100g blueberries (original 90g)
• some melting chocolate

Directions

1. Preheat oven at 180 deg C.

2. Crush digestive biscuits until quite fine. Mix crushed biscuits with melted butter and press down into base of cup fillers. Spread the blueberries over the base and allow chill in the fridge while you make the toppings.

3. Beat cream cheese, sugar, vanilla extract and eggs together until smooth and creamy. Pour over the top of the blueberries and knock the filler on the table to ensure the batter is evenly spread.

4. Microwave melting chocolate and put into piping bag. Pipe lines and then use a chopstick to go across the line.

5. Bake in water bath for 20-30 mins.

Bake in water bath or double-boil method means a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even baking.