Blueberry Cheesecake

Name: Blueberry Cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 4 Rusks (approx. 38 g); 50 g Amaretti; 250 g Double cream cream cheese; 400 g Low-fat curd; 4 Eggs (size M); 150 g + 2 tablespoons sugar; 1 pinch Salt; 2 TABLESPOONS Lime juice; 1 TABLESPOON Cornstarch; 225 g Blueberries (Blueberries); baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

4 Rusks (approx. 38 g)
50 g Amaretti
250 g Double cream cream cheese
400 g Low-fat curd
4 Eggs (size M)
150 g + 2 tablespoons sugar
1 pinch Salt
2 TABLESPOONS Lime juice
1 TABLESPOON Cornstarch
225 g Blueberries (Blueberries)
baking paper

Directions

1
Finely crumble the rusk and amaretti. Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread crumbs on top. Mix cream cheese, quark, eggs, 150 g sugar, salt, lime juice and starch carefully. Pour in half of the cream. Sort 125 g blueberries and sprinkle on top.
2
Spread the rest of the cream and smooth it down. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 55-60 minutes. Leave to cool in the tin. Remove from the tin and cut into pieces. Sort 100 g blueberries, wash and mix with 2 tablespoons of sugar. Decorate cake pieces with it