Blueberry cheesecake

Name: Blueberry cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 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

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

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
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
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
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
Let it cool down on a cake rack.
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.