Cheese and blueberry cake

Ingredients

Directions

1. 1

   Spread the bottom of a springform pan (26 cm Ø) thinly with oil. Chop almonds and biscuits finely. Melt butter. Mix butter, almonds, cookie crumbs and 3 tbsp. sugar well and press evenly onto the bottom of a springform pan. Place the mould in a cool place for about 30 minutes. Lay two sheets of aluminium foil crosswise on the work surface, place the springform pan in the middle. Wrap the aluminium foil around the outside wall of the springform pan and press it on.

2. 2

   Mix 200 g cream cheese, 100 g sugar and 30 g starch on a low setting with the whisks of the hand mixer for about 3 minutes. Then stir in the rest of the cream cheese. Stir in 200 g sugar at the highest setting. Separate the eggs. Stir in egg yolks (only beat until the cream is mixed, do not fold over). Beat egg whites until stiff and finally add vanilla sugar. Whip cream until stiff. Add the whipped cream and egg whites one after the other to the cream cheese mixture

3. 3

   Carefully spread the cheese cream on the biscuit base. Place in an ovenproof dish (or grease pan of the oven) filled with hot water so that the water is about 2.5 cm high at the sides. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 65 minutes until the cream hardly wobbles at all when you gently shake the tin. Let the cake cool down in the oven for about 45 minutes. Remove from the oven, remove aluminium foil. Let the cake cool in the mould on a cake rack for about 1 hour. Cover with cling film and place in the refrigerator for at least 4 hours, preferably overnight

4. 4

   Mix 1 tablespoon of starch with 2 tablespoons of water. Bring blueberries to the boil in a pot, stir in the mixed starch and simmer for about 1 minute, stirring continuously. Remove from the heat and allow to cool. Then remove the cake from the tin. Spread blueberry sauce on the cake, chill for another 1 hour and cut into pieces

5. 5

   Waiting time at least 7 hours