This makes nearly 600ml of cheesecake mix, so if you’re doing them individually, make sure your jar or ramekin can hold 150mls.

Blend the cheesecake ingredients together using a beater or food processor or whisk. Divide mixture between the four jars and then put them sitting in a roasting tin, into which you fill halfway up with warm water so the jars are sitting in a water bath. (I did this with warm water from the tap as opposed to boiling alter from the kettle) and then bake for an hour at 120 degrees/gas ½. Remove the roasting tin from the oven and the jars carefully from the water bath. Be careful, the jars will be hot. Leave to cool and then refrigerate. I think you should cover them with cling film as they tend to pick up fridge smells, so wrap them tight and you can happily leave these overnight.

Process the ingredients for the streusel in a food processor until it forms pebbles and then scatter onto a baking tray, lined with parchment paper and then bake at 160 degrees/gas 3 for about 15 to 20 minutes until golden brown. Leave to cool completely and then store in airtight container and use to crumble onto the cheesecakes when ready to serve.

To make the glazed blueberries, bring the sugar, red wine, lemon juice and zest up to boil and simmer for a minute or two until lightly syrupy. Add blueberries and butter. Swirl around and cook for about a minute. Some will burst. Take off the heat and let them cool and become a little more like a loose jam. Chill until ready to spoon onto cheesecakes and top with streusel.