Ingredients

Instructions

1. Topping: In a saucepan, combine blueberries, honey, lemon juice, chia seeds, and water. Cook on low-medium heat about 5 minutes until slightly reduced. Let it cool to room temperature before using (warm sauce will melt the filling)
2. Crust: finely chop or grind walnuts then in a bowl, mix quick oats, ground oats, ground walnuts, melted butter, honey, and water with a fork until crumbly and it just holds together. Add a little more water if too dry. Form the crust: Press firmly and evenly into the springform pan with your fingers. Chill in the fridge while you make the filling.
3. Prep the cheese. Strain the cottage cheese if too watery otherwise no or will be too heavy and dry, if you have inmersion blender: blend until smooth and creamy, with no grainy curds left. Filling: In a bowl add the cottage cheese with honey, vanilla, and lemon juice then beat (machine) until smooth with no lumps
4. In another bowl Beat the cold heavy cream and use machine to beat. once that’s done pour into it the previous cottage cheese mix and fold gently to mix until light and airy.
5. Spread the filling evenly over the chilled crust. Smooth the top and return to the fridge.
6. Once the topping is room temperature pour it over the cheesecake. Chill at least 6 hours. Do not freeze, or it loses its texture.
7. Serve. Run a thin knife around the pan, remove the ring, slice, and serve cold. It softens if left out longer than an hour.

Notes from the cook

Nutrition (per slice, 12 slices) Calories: 179 Fat: 9.7 g Carbs: 16.5 g Protein: 7.7 g -------- Pan: 8-inch / 20 cm springform Chill time: at least 6 hours Yield: 12 slices