Blueberry cheesecake

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
3.6 20
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 100 g soft + some butter
  • 175 g Sugar
  • 2 packages Vanilla sugar
  • 1.25 kg Low-fat curd
  • 7-10 Tbsp grated zest of 1 organic lemon
  • 400 g Whipped cream
  • 6 Eggs (Gr. M)
  • 300 ml Milk
  • 100 g Cornstarch
  • 75 g chopped almonds
  • 500 g Blueberries
  • 200 g Blueberry jam

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Cream 100 g butter, sugar and vanilla sugar in a large bowl with the whisks of the mixer. Stir in quark, lemon peel, cream and eggs.

  2. 2

    Stir milk and starch until smooth, then stir in. Fold in the almonds. Pour the mixture into a well greased casserole dish (approx. 24 x 31 cm; 5 cm high) and smooth it down.

  3. 3

    Place the mould in a fat pan (deep baking tray) and pour on so much hot water that the fat pan is almost full to the brim. Bake in a hot oven for 60-70 minutes and then remove carefully from the oven.

  4. 4

    Let it cool down on a cake rack.

  5. 5

    In the meantime, select the blueberries, wash carefully and drain well. Stir jam until smooth. Mix blueberries and jam and spread on the cake.

Nutrition Facts

KCAL
370 kcal
CARBS
32 g
FATS
19 g
PROTEINS
16 g