600 grams of soft dates
2 cups of crushed walnuts
2 heaping cups ricotta cheese
1 and ⅓ cups goat cheese
¼ cup honey
¼ tsp salt
Zest of one whole lemon
2-2.5 cups frozen blueberries
¼ cup Vermont Village Blueberries & Honey Sipping Vinegar
For the crust, mix chopped walnuts and dates until everything is combined into a sticky paste. Place in an 8 or 9 inch pie dish spreading the mix evenly over the bottom and up onto the sides. Set aside.
For the topping, bring blueberries, blueberry sipping vinegar and honey to a boil in a small saucepan then reduce heat to a simmer. Cook 10-15 min until the juices have started to reduce then remove from heat and let cool.
Mix all of the ingredients for the filling in a large bowl and then spread evenly on top of the crust. Top the cheesecake with fully cooled blueberries and serve immediately or place in refrigerator.