Blueberry cheesecake

Name: Blueberry cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 6 Eggs (size M); 125 g + 1 tablespoon of flour; 230 g Sugar; 75 g cold butter; 50 g Coconut flake; 375 g Blueberries; 1 TABLESPOON Cornstarch; 500 g cream quark (40 % fat); 2 packages Vanillin sugar; 7-10 Tbsp grated zest of 2 untreated lemons; 2-3 TABLESPOONS Lemon juice; 1 TEASPOON Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

6 Eggs (size M)
125 g + 1 tablespoon of flour
230 g Sugar
75 g cold butter
50 g Coconut flake
375 g Blueberries
1 TABLESPOON Cornstarch
500 g cream quark (40 % fat)
2 packages Vanillin sugar
7-10 Tbsp grated zest of 2 untreated lemons
2-3 TABLESPOONS Lemon juice
1 TEASPOON Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Separate 1 egg, chill the egg white. Knead 125 g flour, 30 g sugar, butter in pieces, egg yolk and approx. 1 tbsp cold water to a smooth shortcrust pastry. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Roll out the dough on a floured work surface to a circle (24-25 cm Ø) and place it on the bottom of a springform pan. Prick the dough several times with a fork and chill for about 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes.
2
Roast grated coconut in a pan without fat. Take out immediately and let cool off. Remove the shortcrust pastry base from the oven and let it cool down. Sort blueberries, wash and drain well. Grease the edge of the springform pan, dust with flour and place around the springform pan bottom. Sprinkle the shortcrust pastry base with grated coconut and spread blueberries on top. Mix 1 tablespoon flour and starch. Separate 2 eggs, add egg white to the 1 egg white that has been put in a cold place. Put quark, 2 egg yolks, 3 eggs, 175 g sugar, vanillin sugar, flour-starch mixture, lemon peel and lemon juice in a bowl and mix. Beat 3 egg whites until stiff, then add 25 g sugar. Fold the beaten egg whites into the quark cream. Fill the mixture into the springform pan and smooth it down.
3
Separate 2 eggs, add egg white to the 1 egg white that has been put in a cold place. Put quark, 2 egg yolks, 3 eggs, 175 g sugar, vanillin sugar, flour-starch mixture, lemon peel and lemon juice in a bowl and mix. Beat 3 egg whites until stiff, then add 25 g sugar. Fold the beaten egg whites into the quark cream. Fill the mixture into the springform pan and smooth it down. Bake in the preheated oven, lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove the cake from the edge with a knife and let it cool down in the tin on a cake rack. Dust with icing sugar
4
waiting time approx. 2 hours