Cheesecake with Blueberry Jam

200 gr of almond flour;

80 g unsalted vegetable butter

600 gr of cottage cheese

2 natural yogurts

1/4 cup brown sugar (for the filling)

50 ml of milk

2 tablespoons cornstarch

1 teaspoon vanilla extract

150 g of Quinta de Jugais Blueberry Natura Jam

Fresh blueberries

1. Preheat the oven to 180ºC. Add almond flour and sugar in a bowl. Add the melted butter and mix. Distribute this mixture over a circular shape approximately 20 cm in diameter, previously greased with spray

2. Bake for 10 minutes. Remove from the oven and leave cool to room temperature. Reduce the oven to 160ºC while you make the filling.

3. Place the curd and yogurt in the blender and grind until obtain a homogeneous mixture. Add the eggs, sugar and milk, mixing again. Per Finally, add the cornstarch and vanilla extract, mixing until completely combined. homogeneous.

4. Pour the filling over the crust. Bake for 50 to 60 minutes or until cheesecake is ready.

5. Remove from the oven, leave to cool at room temperature and then Then refrigerate overnight. Serve with blueberry jam and fresh blueberries I like.