Blueberry cheesecake à la nut corner
very easy
90 mins
90 mins
Ingredients
- 200 g + 3 tablespoons butter
- 650 g Sugar
- 300 g Flour
- 7 Eggs (size M)
- 1 Organic Lemon
- 1 kg Low-fat curd
- 200 g Double cream cream cheese
- 1 package Vanillin sugar
- 1 package Almond-flavoured pudding powder
- 25 g Breadcrumbs
- 300 g frozen blueberries
- 100 g Whipped cream
- 300 g Almond slivers
- 7-10 Tbsp Grease
Directions
- 1
Cut 200 g butter into pieces. Mix with 100 g sugar, flour and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Press the dough evenly flat on a greased fat pan of the oven (32 x 39 cm) or roll it out until the bottom is covered.
- 2
Separate 6 eggs. Wash the lemon hot, grate dry and finely grate the peel. Stir together with quark, cream cheese, egg yolks, 250 g sugar, vanillin sugar and almond pudding to a smooth cream. Beat the egg whites with the whisks of the hand mixer until stiff and fold into the cream.
- 3
Sprinkle the dough base evenly with breadcrumbs. Spread the frozen berries on top. Spread the quark mixture on the berries. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the bottom shelf for approx. 45 minutes.
- 4
Turn off the oven, open a crack and let the cheesecake cool down.
- 5
In the meantime, boil up 300 g sugar with 100 ml water in a pan and reduce to a golden yellow caramel. Add 3 tablespoons of butter and cream. Simmer over a low heat until the sugar has dissolved.
- 6
Add the almonds and simmer for another 3 minutes. Spread the almond mixture on the cheesecake and let it cool down. Cut the cheesecake into about 24 triangles.
Nutrition Facts
400 kcal
42 g
20 g
12 g
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