Make the shortcrust dough, roll it into a thin circle and press it into a 16 cm pan, forming sides. Prick the dough with a fork and chill in the fridge.

In a bowl, beat the cottage cheese, sugar, sour cream, cornstarch, vanillin and eggs into a smooth mixture. Divide it into two parts - one larger, one smaller.

Add the blueberries to the smaller part and puree with a blender until smooth.

Take out the pan with the dough, pour in and spread first the blueberry layer, then the light cottage cheese layer.

Bake in the oven for 40-50 minutes at 180°C. Then turn off the oven and leave the cheesecake inside until fully cooled.

For the jelly, soak the gelatin in plenty of water. Simmer the blueberries with sugar over low heat, remove from heat and puree with a blender, add the squeezed-out gelatin, dissolve and cool.

Remove the cheesecake from the pan, pour the cooled jelly on top and refrigerate for a couple of hours, or preferably overnight.