Blueberry cheese cake

Firstly line a square cake tin with the parchment paper with edges out.

In a small sauce pan mix the blueberries 1 1/2 tblsp powdered sugar and 2/3 cup warm water. Cover and keep it aside for sometime. Then put it on low flame and stir and boil till you get thick puree form. All of it will not melt so you can use a blender in that case to form a puree..

Now to form the base of the cheese cake...... in a mixer jar powder both the biscuits and pista together.

Then in a medium size bowl mix together biscuit pista powder melted butter and 2 tblsp of powdered sugar. They will get a crumbly texture.

Now transfer it on your baking tray and evenly press it to form a smooth base. Put the tin in fridge to set.

In another large bowl first beat the cream cheese with a whisk then to it add 1/2 cup powdered sugar. Mix well.

To it add the blueberry puree and again give a good mix. Keep it aside.

Now in a fresh bowl add the fresh cream 2 tblsp of icing sugar and few drops of vanilla essence and whisk till soft peaks are formed.

Gently Fold in the cream into the blueberry mix . Ones all get mix add the agar agar powder mix again and pour over the set biscuit base . Give a gentle tap to the tin so that you get a smooth even top. To form the pattern i added 2 drops of each red and blue organic colour in 2 tsp of fresh cream mixed it and dropped it with spoon over the batter then spreading with toothpick. Put it in fridge for min 4 hours to max 6 ..... for best results.

Then cut and serve.