100 g butter
150 g crushed whole grain biscuits
150 g white chocolate
1.5 dl sugar
600 g Arla Natural Cream Cheese
250 g cottage cheese
1 vanilla pod
Finely grated zest and juice from half a lemon
100 g frozen blueberries
0.5 dl powdered sugar
Start with the blueberry sauce. Add blueberries and powdered sugar to a pan and bring to a boil. Sieve and let the sauce cool in the refrigerator.
Break the biscuits and mix into fine crumbs. Melt butter and mix well with the crumbs. Line the base of a spring form cake tin (24 cm in diameter) with parchment paper and return the side of the pan to the base. Press the biscuit mix into the tin until the biscuit base is even and smooth and bake in the oven for 10 minutes at 200° C.
To make the filling, chop and melt the white chocolate in a microwave or over a water bath. Split the vanilla pod, scrape out the seeds and mix with sugar, eggs, cottage cheese, Arla Natural Cream Cheese and lemon juice and zest. Keep stirring until the texture is smooth and blend in the melted white chocolate.
Lower the oven temperature to 150° C. Pour the filling into the cake tin. Drop half of the blueberry sauce on the cream cheese filling and draw a pattern with a fork or spoon. Bake in the middle of the oven for about 30 minutes. Turn the oven off and allow the cake to rest for about 30 minutes in the oven. Allow to cool completely in the refrigerator and serve with the rest of the blueberry sauce and fresh blueberries.