Ingredients
Base
- 100 gr. butter
- 150 gr. crushed whole grain biscuits
Filling
- 150 gr. white chocolate
- 150 gr. sugar
- 600 gr. Arla Natural Cream Cheese
- 250 gr. cottage cheese
- 2 eggs
- 1 vanilla pod
- Finely grated zest and juice from half a lemon
Sauce
- 100 gr. frozen blueberries
- 50 gr. powdered sugar
Method
Base
- Start with the blueberry sauce.
- Add blueberries and powdered sugar to a pan and bring to a boil. Sieve and let the sauce cool in the refrigerator.
- Break the biscuits and mix into fine crumbs.
- Melt butter and mix well with the crumbs.
- Line the base of a spring form cake tin,24 cm in diameter, with parchment paper and return the side of the pan to the base.
- Press the biscuit mix into the tin until the biscuit base is even and smooth and bake in the oven for 10′ at 200 °C.
Filling
- To make the filling, chop and melt the white chocolate in a microwave or over a water bath.
- Split the vanilla pod, scrape out the seeds and mix with sugar, eggs, cottage cheese, Arla Natural Cream Cheese and lemon juice and zest.
- Keep stirring until the texture is smooth and blend in the melted white chocolate.
- Lower the oven temperature to 150° C.
- Pour the filling into the cake tin. Drop half of the blueberry sauce on the cream cheese filling and draw a pattern with a fork or spoon.
- Bake in the middle of the oven for about 30 minutes.
- Turn the oven off and allow the cake to rest for about 30 minutes in the oven.
- Allow to cool completely in the refrigerator and serve with the rest of the blueberry sauce and fresh blueberries.