Blitzkäsekuchen with blueberry sauce

Name: Blitzkäsekuchen with blueberry sauce
Cook time: 15 min
Total time: 15 min
Yield: 18
Ingredients: 1 kg Low-fat curd; 750 g Mascarpone; 6 Eggs (Gr. M); 1 package Vanilla custard powder; 250 g Sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp Salt; 7-10 Tbsp Juice and grated zest of 1 organic lemon; baking paper; 7-10 Tbsp Aluminium foil; 250 g Blueberries; 4 TABLESPOONS Blueberry jam

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 18

1 kg Low-fat curd
750 g Mascarpone
6 Eggs (Gr. M)
1 package Vanilla custard powder
250 g Sugar
1 package Bourbon vanilla sugar
7-10 Tbsp Salt
7-10 Tbsp Juice and grated zest of 1 organic lemon
baking paper
7-10 Tbsp Aluminium foil
250 g Blueberries
4 TABLESPOONS Blueberry jam

Directions

1
For the cake, line a rectangular springform pan with a high rim (24 x 34 cm) with baking paper. Seal the mould with aluminium foil to prevent the liquid cheese mixture from running out. Mix curd, mascarpone, eggs, pudding powder, sugar, vanilla sugar, 1 pinch of salt, lemon juice and zest briefly with the whisk of the mixer until smooth.
2
Spread the mixture into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 50-60 minutes.
3
For the sauce, select blueberries, wash and drain. Warm up the jam. Stir in blueberries. Let cool off.
4
Remove the cake, remove from the edge of the springform pan and let it cool in the pan. Serve with blueberry sauce. More sauces for the cheesecake can be found below.