Blueberry brownie cheesecake

Name: Blueberry brownie cheesecake
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 130 g Butter; 270 g Dark chocolate coating; 6 Eggs (size M); 390 g Sugar; 60 g Flour; 40 g Baking Cocoa; 1/2 TEASPOON Baking soda; 1/4 TEASPOON Baking Powder; 100 g Hazelnut kernels with skin; 600 g Low-fat curd; 200 g sour cream (30% fat); 1 TABLESPOON Cornstarch; 150 g frozen blueberries; 7-10 Tbsp Grease for the mould

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

130 g Butter
270 g Dark chocolate coating
6 Eggs (size M)
390 g Sugar
60 g Flour
40 g Baking Cocoa
1/2 TEASPOON Baking soda
1/4 TEASPOON Baking Powder
100 g Hazelnut kernels with skin
600 g Low-fat curd
200 g sour cream (30% fat)
1 TABLESPOON Cornstarch
150 g frozen blueberries
7-10 Tbsp Grease for the mould

Directions

1
Melt butter and chocolate coating in a pot. Put the butter-chocolate mixture into a mixing bowl. Add 3 eggs and mix with the whisk of the hand mixer. Mix 140 g sugar, flour, baking cocoa, baking soda and baking powder and stir into the dough by the spoonful until a smooth mixture is obtained. Fold the hazelnuts into the dough. Grease a box form (11 x 25 cm), fill the dough into the form and smooth it down.
2
Mix quark, sour cream, 3 eggs, 250 g sugar and starch. . Fold blueberries into the cheese mixture. Pour onto the brownie dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour and 15 minutes.
3
During the whole baking time, place a small metal bowl with some water on the bottom of the oven. Switch off the oven. Open the oven door slightly and let the cake cool down in the switched off oven for about 20 minutes. Then take the cake out of the oven and let it cool down completely.