Baked cheesecake with red berries sauce

First, we make the base of the cake: We put in a bowl 125 grams of butter to the point of ointment and add the cream 10 pitted dates (date cream recipe in my profile). We pass the mixer to this mixture until it is a homogeneous cream. Add the egg and a couple of squirts of vanilla essence and stir.

Then add 300 g of whole oat flour. Mix well. Try to make a ball and if the dough is still sticky and you can't make the ball, add flour little by little until you can. When you have the cookie dough ready, put it in a mold and spread it evenly throughout the mold, creating edges with your fingers, about 4 fingers high and not too thin, as in the image (make the edges as high as you can).

We put the dough in the oven previously preheated to 160-170 degrees above and below with turbo. It will take about 20 minutes more or less. The last 10 minutes leave the oven only on the bottom so that the edges do not burn. Check and when it is browned BUT NOT TOO MUCH and you see that it is done you can take it out. It is important not to over toast it because then it will go back in the oven, and we don't want it to burn.

Next, put the rest of the eggs, the whipping cream (min 35% mg), the whipped cream cheese, 480 g of date cream and a heaped teaspoon of Parmesan cheese in a large bowl (a saucepan, for example). Mash everything together and pour the mixture into the cookie base that is ready. (Depending on how big your mold is, you will have some mixture left over or not, with this amount of mixture it has been enough for a 28 cm mold and there is some left over).

Bake for 60 minutes at 175 degrees with the oven on top and bottom. Depending on the power of your oven it will take more or less time to bake. Keep in mind that it is a lot of dough. When it is time to take it out depends on taste: - If you take it out after 50-60 minutes you will have a very creamy cake. -You can leave it 20 more minutes if you like it more curdled, but when you take it out you will see that it dances, don't worry, it will finish curdling when it cools down. IN BOTH CASES: let it cool completely at room temperature before eating or store in the refrigerator for the next day.

For the strawberry and blueberry jam-sauce: -We cut a large cup of strawberries into small pieces and a handful of blueberries in half. -Put the fruit in a saucepan with a splash of water (not too much) and cook for 3-4 minutes or so over medium-low heat. -Mash the fruit with a shovel to get the juices out of the fruit. Add a good squeeze of lemon and the sweetener of your choice (or 3 tablespoons of date cream, stevia to taste, erythritol...). -Cook for a couple of minutes and blend. Add a teaspoon and a half of chia seeds. -Transfer the mixture to a glass container and let it cool to room temperature. When you have it cold, reserve it in the refrigerator. From one day to the next it takes consistency. Note: I recommend that you make it a day before consuming the cake if you decide to eat it the same day you make it. It is like a thick cream.

Finally, garnish to taste: be generous with the strawberry and blueberry sauce.