Blueberry Cheesecake
easy
105 mins
105 mins
Ingredients
- 75 g cold light butter with buttermilk (39 % fat)
- 150 g Flour
- 150 g Sugar
- 4 Eggs (size M)
- 500 g Low-fat curd
- 350 g fat-reduced cream cheese (17 % fat)
- 1 package Pudding powder "Vanilla Flavor"
- 7-10 Tbsp grated rind of 1/2 organic lemon
- 1 glass (370 ml) Blueberries 50 % less calories
- 2-3 TABLESPOONS Lemon juice
- 2 tablespoons (10 g each) Cornstarch
- 7-10 Tbsp Cling film
Directions
- 1
Dice butter for the bottom. Knead flour, 50 g sugar and butter cubes to a smooth dough. Roll out dough between 2 layers of foil to a circle (approx. 25 cm Ø). Line a springform pan (24 cm Ø) with it, press the rim slightly. Place the mould in a cool place for about 30 minutes.
- 2
Separate the eggs for the filling. Mix quark, cream cheese, egg yolks, custard powder and lemon peel. Beat the egg whites until stiff, then pour in 100 g sugar. Fold into the quark mixture. Pour into the springform pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 50 minutes. Remove from the oven, carefully remove the rim from the tin, let it cool down well on a cake rack in the tin
- 3
Drain the blueberries and collect the juice. Place the blueberries in a bowl. Stir 4 tablespoons of juice with starch until smooth, put the remaining juice and lemon juice in a pot and bring to the boil. Stir in the starch and let it simmer at medium heat for about 1 minute. Remove from heat and pour over the blueberries. spread the blueberries on the cake, let it cool down
- 4
Preparation time approx. 1 3/4 hours. waiting time approx. 2 hours
Nutrition Facts
270 kcal
33 g
10 g
12 g
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