Blueberry Oat-Crust Cheesecake

Ingredients

• 1/2 cup (40 g) rolled oats
• 3/4 tsp (4 ml) extra-virgin olive oil
• 1/2 tsp (2.5 ml) honey
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 1/2 cup (140 g) plain Greek yogurt, 2%
• 1 tbsp (15 g) cream cheese
• 1 (50 g) large egg
• 2 tsp (10 ml) lemon juice
• 1/2 tsp (2.5 ml) vanilla extract
• 1/2 cup (70 g) blueberries

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Method

1. Heat the oven to 325°F (160°C). Blitz the oats with the oil and a third of the honey and press them firmly into a lined 4 1/2-inch (11 cm) pan, a thick base. Bake 10 minutes, until dry to the touch.
2. Blend the cottage cheese, yogurt, cream cheese, egg, lemon juice, vanilla, the rest of the honey and half the blueberries until violet and smooth.
3. Pour it over the warm base and bake 26–28 minutes, until the edge is set and the middle still wobbles as one piece. Cool, chill four hours, and pile the rest of the blueberries on top.