Base:
2 cups of breadcrumbs,
2 tbsp of oil,
2 tbsp of brandy
Filling:
2 eggs,
250 grams of cottage cheese,
1 cup of sour cream,
1 cup of sugar,
2 tsp of vanilla
Icing:
1 cup of blueberries,
2 tbs of potato flour,
1 tbs of lemon juice,
1/2 cup of sugar
Mix
the ingredients for the base in a bowl. Grease a round baking tin, around 20
cm in diameter. Spread the cake evenly and raise at the sides of the tin to
about 6 cm height. Bake in 250 oC for three minutes and leave to
cool down. Mix the ingredients for the filling. Put on the base and bake for
about 35 minutes in 225 oC, leave to cool down. In a saucepan, on
a small heat, mix blueberries and potato flour squashing the fruit and cook
for 5 minutes. Add lemon juice and sugar, cook for about 15 minutes on medium
heat until it thickens. Let it cool down to room temperature and spread
evenly on the cheesecake.
