Blueberry cheesecake

Name: Blueberry cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 100 g soft butter; 175 g Sugar; 2 packages Vanillin sugar; 1.25 kg Low-fat curd; 400 g Whipped cream; 6 Eggs (size M); 300 ml Milk; 100 g Cornstarch; 75 g chopped almonds; 500 g Blueberries; 200 g Forest Blueberry Jam; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

100 g soft butter
175 g Sugar
2 packages Vanillin sugar
1.25 kg Low-fat curd
400 g Whipped cream
6 Eggs (size M)
300 ml Milk
100 g Cornstarch
75 g chopped almonds
500 g Blueberries
200 g Forest Blueberry Jam
7-10 Tbsp Grease

Directions

1
Whisk butter, sugar and vanilla sugar with the whisk of the hand mixer until creamy. Add quark, cream and eggs and stir well. Stir milk and starch until smooth, add and stir in. Stir in almonds. Put the mixture into a well greased casserole dish (23.5 x 31 cm, 5 cm high). Smooth
2
Place the mould on the fat pan of the oven and fill the fat pan with hot water. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 60-70 minutes. Then remove carefully from the oven and let it cool down on a cake rack
3
Select the blueberries, wash and drain well. Stir jam until smooth. Mix blueberries well into the jam. Spread evenly on the cake. Cut into pieces and arrange on plates
4
waiting time approx. 3 1/2 hours