4tspsagar-agar (or gelatin, see under suggestions)
1tablespoonlemon juice
¾cuplow fat cottage cheese
2ND LAYER
¾cupcream cheese
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Instructions
Prepare a 20cm springform baking pan (see tips & suggestions)
Make the crust by adding all the biscuit, oat and chocolate crust ingredients into a food processor/blender and mix into a sticky paste. refrigerate
Press the crust into the baking pan (a little up the sides as well) and bake in the oven for roughly 15 minutes. Once done let it cool while you prepare the filling.
Bring all the filling ingredients to a slight boil then drop the heat to a simmer for 3 to 5 minutes just until it thickens.
Now pour everything into a food processor and whiz the mixture until smooth. Pour into a strainer/sieve and using the back of spoon press the berries through into a small bowl until you have all the juice in the bowl. Set aside to cool. Once cooled pour half of the berry juice into the crust and return to the fridge to set. It should be ready in less than 10 minutes.
Don't wash the food processor! Pour the cottage cream into the same food processor and add the 2 tablespoons of the remaining berry juice into the cottage cream, mix to get the color don't over mix. That's your second color. Take the cheesecake out the fridge and add the cottage cream mix as the second layer. Return to the fridge for roughly 5 minutes. Pour the last half of the berry juice into the food processor mix add a tablespoon of cottage cheese or a tablespoon of cream and pour onto the other layers.
Place in the refrigerator for minimum 5 to 6 hours or overnight. Top with fresh fruit.