Quark & Yogurt Cheesecake with Blueberry Preserves

Filling Part 1: Stir yogurt and Canadian Quark cheese together. Spoon into a sieve lined with cheese cloth or large paper coffee filter; set over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard the whey (the liquid in bowl). Cover and refrigerate yogurt/quark mixture until ready to use. (Prepare one day ahead.)

Preheat oven to 350 °F (180 °C). Lightly grease a 9-inch (23 cm) glass pie plate.

Crust: In a bowl, combine flour, brown sugar, honey, cinnamon and salt; stir into the melted butter, blending until the mixture has a rough, crumb texture. Press into prepared pie plate (it will be very crumbly). Bake for 15 minutes, until the edges brown lightly. Set aside.

Filling Part 2: Whisk drained yogurt/quark mixture, honey, egg, vanilla and lime zest until smooth. Pour into cooled pie shell and bake for 30 minutes or until set. Cool to room temperature. Chill at least 4 hours before serving.

Blueberry Preserves: In a medium saucepan, over medium heat, combine berries, sugar and water over, bring to a simmer, occasionally stirring gently. In a small bowl, whisk together lime juice and cornstarch and stir into berries; return to a simmer and cook until slightly thickened. Cool, and then chill preserves completely before serving.

To serve, spoon half of the preserves over the cheesecake before slicing and spoon remaining preserves on the side of each slice.