Cheesecake with Organic Blueberry Jam

200 g almond flour;

80 g unsalted vegetable butter

600 g 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

150g of Quinta de Jugais Organic Blueberry Jam

Fresh blueberries

1. Preheat the oven to 180ºC. Place the almond flour and sugar in a bowl. Add the melted butter and mix. Spread this mixture into a circular baking tin approximately 20 cm in diameter, previously greased with cooking spray.

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

3. Place the cottage cheese and yogurt in a blender and blend until smooth. Add the eggs, sugar and milk, mixing again. Finally, add the cornstarch and vanilla extract, mixing until completely smooth.

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

5. Remove from the oven, let cool to room temperature and then refrigerate overnight. Serve with blueberry jam and fresh blueberries to taste.