Forest fruit cheesecake with stewed blueberries

Ingredients for 4 servings

Cheesecake filling:

• 250 g cottage cheese

• 250 g ricotta

• 2 eggs

• 50 g icing sugar

• 1 pinch of salt

• 30 ml lime juice

• 2 limes, peel finely grated

• 1 tsp cornflour

• 100 ml YO forest fruit syrup

 Base:

• 100 g shortbread

• 30 g almonds, completely unpeeled

• 50 g butter

 Stewed blueberries:

• 150 g blueberries

• 1 tbsp YO forest fruit syrup

Preparation

Roughly chop the almonds and roast them in the oven at 180 °C for 10 minutes. Leave to cool. Base: Finely chop the shortbread and combine with melted butter and almonds. Pour into kilner jars and press down firmly. Bake in the centre of a preheated oven at 180 °C for approx. 10 minutes. Leave to cool.

Filling: Combine the ricotta, icing sugar, cottage cheese, lime peel, YO forest fruit syrup, a pinch of salt, cornflour and lime juice and stir until smooth. Gradually add the eggs and beat until creamy. Pour into the jars until just 1 cm below the rim and bake in a preheated oven at 130 – 140 °C for approx. 50 minutes.

Leave the cheesecakes to cool, then garnish with the marinated blueberries and a mint leaf.