- 225gr digestive biscuits
- 50gr almonds
- 200gr butter
- 400gr greek strained yogurt
- 500gr ricotta cheese
- 2-3 Tbsp heavy cream
- 2-3 Tbsp powdered sugar
- 300gr blueberry jam
In a food processor, finely crush the biscuits and the almonds.
Melt the butter in low heat and add the biscuits and the almonds.
Cook for 5-7 minutes stirring constantly.
Put them in a 26cm springform and press the mixture onto bottom.
Leave it in the refrigerator.
In a large bowl, beat the yogurt, ricotta, cream, sugar for 10-15 minutes.
Pour filling into prepared crust.
Let it cool all night in the refrigerator.
Before serving, heat the jam in low heat with 1 Tbsp water, leave it to cool and spread it on top of the cheesecake.