Blueberry cheesecake

Name: Blueberry cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 400 g Blueberries; 4 Eggs (Gr. M); 150 g soft butter; 180 g Sugar; 1 package Vanilla sugar; 75 g Flour; 1 TEASPOON Baking Powder; 750 g Low-fat curd; 1 TEASPOON Lemon juice; 150 g Blueberry jam; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and breadcrumbs
400 g Blueberries
4 Eggs (Gr. M)
150 g soft butter
180 g Sugar
1 package Vanilla sugar
75 g Flour
1 TEASPOON Baking Powder
750 g Low-fat curd
1 TEASPOON Lemon juice
150 g Blueberry jam
7-10 Tbsp Aluminium foil

Directions

1
Grease only the bottom of a springform pan (26 cm Ø) and sprinkle with the breadcrumbs. Wash and sort the blueberries and drain them well. Preheat the oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: see
2
manufacturer). Separate eggs. Cover the egg whites and chill.
3
Mix egg yolks, butter, sugar and vanilla sugar in a large bowl with the whisks of the mixer for 3-5 minutes until light creamy. Mix flour and baking powder. Alternately stir in the quark and lemon juice.
4
Beat the egg whites until stiff and fold into the dough with a whisk. Then fold in half the blueberries. Fill the dough into the tin and bake in a hot oven for 60-70 minutes.
5
Spread with jam about 15 minutes before the end of the baking time and cover with aluminium foil. Leave the cake to cool slightly in the oven, then remove and cover with the remaining fresh blueberries. Let the cake cool down.