Blueberry Swirl Cheesecake Tag

Cottage Cheesecake Ingredients Base 1 cup hazelnut meal 1 tsp cinnamon 1 cup desiccated coconut 90g unsalted butter, melted Cheesecake 500g cottage cheese 125g greek yoghurt ¾ cup Raw Earth zest of 1 lemon 2 eggs 2 heaped tbs plain flour ½ tsp vanilla bean paste Topping 200g blueberries ¼ cup Raw Earth Method Preheat the oven to 175C Combine the hazelnut meal, cinnamon, desiccated coconut and melted butter in a bowl and stir to combine. Pack into the bottom of a greased and lined 20cm loose-bottomed cheesecake tin and set aside. Place the cottage cheese, yoghurt, zest and Raw Earth in the bowl of a food processor and blitz until smooth. Add the eggs and pulse until combined. Sprinkle over the flour and vanilla and pulse until combined and smooth. Pour the mixture over the base and cover with aluminium foil, leaving space at the