Blueberry Cheesecake

	1. To make the cheesecake, you will need thick and fatty cottage cheese. Transfer it to a deep bowl.
	2. Add 5-6 tablespoons of sugar and 3 eggs to the cottage cheese. Mix the sugar well with the cottage cheese. You can add a little vanilla for aroma.
	3. Whisk the mixture. The cottage cheese will release whey. Then add semolina and mix thoroughly.
	4. Incorporate the washed and sorted blueberries into the mixture. It is better to use frozen berries. Gently combine the blueberries with the batter.
	5. Place the resulting batter into a pre-greased baking form. The wider the form, the shorter the cheesecake will be, but the crust will be more golden.
	6. Preheat the oven to 180 degrees. Bake the cheesecake for 40 minutes. While it is baking, prepare the chocolate caramel sauce. In a saucepan, place cocoa, add 1-2 tablespoons of milk and 2 tablespoons of sugar. Heat it while constantly stirring until it reaches a smooth consistency. The sugar will dissolve, and the glaze will become liquid.
	7. Add 50-70 g of butter to the mixture. After this, remove the glaze from the heat and stir in the butter until it is completely melted. This will give the glaze a glossy finish.
	8. Drizzle the warm cheesecake with the prepared glaze.
	9. Your blueberry cheesecake is ready. Cut it with a sharp knife and serve. The caramel pairs wonderfully with the blueberries. I recommend serving the cheesecake with milk or unsweetened coffee and tea.