Summer Olallieberry Cheesecake

Ingredients

• 227 g curd cottage cheese 
• 227 g cream cheese room temperature
• 2 large eggs room temperature
• 2 cups graham cracker crumbs 
• 50 g berry jam 
• 1.5 teaspoon orange-flower water 
• 1 teaspoon orange peel 
• 0.5 teaspoon salt 
• 150 g sugar 
• 70 g butter unsalted melted

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• wire rack
• springform pan

Directions

1. For the crust:Preheat oven to 350 degrees F. Butter a 9-inch springform pan well.
2. Combine graham cracker crumbs and sugar in a medium bowl.
3. Add in butter and stir to combine.
4. Pour mixture into prepared pan and press into bottom and about halfway to two-thirds up the sides.
5. Bake crust for 10 minutes. Set aside to cool while you make the filling.For the filling:If you are using fresh berries, place them in a small saucepan and cook over medium heat until softened and syrupy.
6. Add sugar to taste.
7. Remove from heat and let cool.
8. Combine cream cheese and cottage cheese in food processor. Process until smooth and combined.
9. Add in sugar and salt and process to combine.
10. Add in orange flower water and orange peel and process to combine.
11. Add in eggs, one at a time, and process until mixture is smooth and liquid.
12. Spread berries or berry jam over the bottom of the crust.
13. Pour the cream cheese filling over the jam.
14. Bake for about 60 to 70 minutes, until filling is just set and jiggles very slightly when moved.
15. Let cheesecake cool on wire rack to room temperature. Chill in refrigerator before serving.