Instructions

Make the coulis:

1. Place the berries, sugar, water and lemon juice in a medium sauce pan.
2. Bring to a boil over medium-high heat.
3. Reduce to medium-low until all of the sugar is dissolved ~7-9 minutes.
4. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan.
5. Remove from the heat and cool completely.
6. Once cooled place in a blender and puree until smooth.
7. Pour through a fine mesh sieve to catch the seeds.
8. Store covered in the refrigerator until ready to use.

Make the Oat Crumble

1. In a bowl mix together the oats, 1/4 cup Syntrax Nectar Sweets Vanilla Bean Torte Protein Powder, corn starch, cinnamon and brown sugar.
2. Add in the coconut oil and gently with a fork mix it in to form a crumbly texture.
3. Set aside.
4. Mix the boiling water and gelatin packets in a bowl and stir until completely dissolved.
5. Set aside.

Make the Cheesecake

1. Place the cottage cheese in a blender and blend until super creamy and no lumps appear. You may have to stop and use a rubber tipped spatula to push down.
2. Add in the softened cream cheese, sugar, vanilla bean paste and protein powder.
3. Mix until just incorporated and with the blender running slowly pour in the liquid gelatin. The mixture should become liquidy and creamy.

Assemble

1. Place a layer of crumble on the bottom, pour in the cheesecake mixture.
2. Top with some coulis, another layer of cheese cake, more crumble and end with some coulis.
3. Cover and store in the fridge for at least 4 hours or until the cheesecake mixture is firm.