Blueberry cheesecake (light)

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
3.5 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 200 g Flour
  • 100 g Butter
  • 165 g Sugar
  • 1 egg (size M)
  • 8 sheets Gelatine
  • 500 g Low-fat curd
  • 300 g Whole milk yoghurt
  • 2 packages Vanillin sugar
  • 4 TABLESPOONS Lemon liqueur
  • 250 g Whipped cream
  • 250 g Blueberries
  • 250 g Blueberry Jam
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • baking paper
  • 7-10 Tbsp Dried peas

Directions

  1. 1

    Put flour, butter in pieces, 40 g sugar, egg and 2 tablespoons of water in a bowl. First use the dough hooks of the hand mixer, then quickly work into a smooth dough with your hands. Grease a springform pan (26 cm Ø). Roll out the dough round (approx. 26 cm Ø) on a floured work surface. Place the dough in the form, chill for approx. 30 minutes

  2. 2

    Cut out round baking parchment (approx. 28 cm Ø) and place on the pastry base. Add the dried peas. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes in a blind oven. Remove the base from the oven, remove baking paper and dried peas. Bake the dough at the same temperature for about 10 minutes. Take the base out of the oven, remove from the tin and let it cool down on a cake rack for about 30 minutes

  3. 3

    Soak gelatine in cold water. Mix quark, yoghurt, vanillin sugar, 125 g sugar and lemon liqueur with the whisk of the hand mixer. Squeeze the gelatine and melt it at low heat. Stir in 3-4 tbsp. quark cream, then stir into the remaining quark cream. Chill the cream for 10-15 minutes until it begins to gel slightly. Whip cream until stiff and fold in 2-3 portions

  4. 4

    Place the base on a plate and place a cake ring around the base. Spread the cream on the cake base, smooth it down and put it in a cool place for at least 5 hours (preferably overnight)

  5. 5

    Select the blueberries, wash and drain well. Melt the jam in a small pot (to make it a little more liquid), take it down and let it cool down for about 8 minutes. First spread jam, then blueberries on the cake. Cut the cake carefully into pieces and serve

  6. 6

    waiting time approx. 5 3/4 hours

Nutrition Facts

KCAL
380 kcal
CARBS
46 g
FATS
15 g
PROTEINS
11 g