Cheesecake with blueberry jelly

Name: Cheesecake with blueberry jelly
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 1 Vanilla pod; 1 kg Low-fat curd; 750 g Mascarpone; 6 Eggs (size M); 350 g Sugar; 7-10 Tbsp Salt; 7-10 Tbsp juice and grated zest of 1 untreated lemon; 500 g Blueberries; 15-20 g Cornstarch; 7-10 Tbsp Melissa; 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

1 Vanilla pod
1 kg Low-fat curd
750 g Mascarpone
6 Eggs (size M)
350 g Sugar
7-10 Tbsp Salt
7-10 Tbsp juice and grated zest of 1 untreated lemon
500 g Blueberries
15-20 g Cornstarch
7-10 Tbsp Melissa
7-10 Tbsp Fat and flour

Directions

1
Cut the vanilla pod in half lengthwise and scrape out the vanilla pulp. Put curd cheese and mascarpone in a bowl, stir until smooth. Mix eggs, 250 g sugar, salt, lemon juice and zest one after the other with the whisks of the hand mixer.
2
Grease the bottom of a rectangular springform pan (34 cm x 24 cm; with 7 cm high rim) and dust with flour. Pour the mixture into the mould and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes on the bottom shelf.
3
In the meantime, sort and wash the blueberries. Put 200 g blueberries, 100 g sugar and 200 ml water in a pot. Bring to the boil while stirring and simmer for 2-3 minutes. Remove from the heat and pass through a sieve into a pot.
4
Mix the starch with 3 tablespoons of water until smooth. Bring blueberry juice to the boil again, thicken with starch and simmer for another 1-2 minutes. Stir in the rest of the blueberries, let cool down. Remove the cake, remove from the edge of the springform pan and let it cool in the pan on a cake rack.
5
Remove the edge of the springform pan after about 30 minutes. Let the cake cool down. Cut the cake into pieces and serve with blueberry porridge. Decorate with lemon balm.