Cheesecake with blueberry topping

Name: Cheesecake with blueberry topping
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 250 g Flour; 225 g Sugar; 1 pinch Salt; 2 coated Tsp Baking Powder; 3 Eggs (size M); 300 g Butter; 750 g Low-fat curd; 2 packages Pudding powder "Vanilla Flavor"; 7-10 Tbsp Juice of 1 lemon; 200 ml Milk; 150 g Blueberries; 1/8 l apple juice; 1/8 l Cherry nectar; 1 1/2 TABLESPOONS Cornstarch; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

250 g Flour
225 g Sugar
1 pinch Salt
2 coated Tsp Baking Powder
3 Eggs (size M)
300 g Butter
750 g Low-fat curd
2 packages Pudding powder "Vanilla Flavor"
7-10 Tbsp Juice of 1 lemon
200 ml Milk
150 g Blueberries
1/8 l apple juice
1/8 l Cherry nectar
1 1/2 TABLESPOONS Cornstarch
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Mix flour, 75 g sugar, salt and baking powder in a bowl. Add 1 egg and 175 g butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for approx. 30 minutes
2
Roll out the dough round (approx. 34 cm ∅) on a work surface dusted with flour. Place the dough in a greased springform pan (26 cm ∅) and press down at the edges
3
Melt 125 g butter and let it cool down. Mix the quark with 150 g sugar, 2 eggs and pudding powder with the whisk of the hand mixer until smooth. Also stir in lemon juice and butter. Finally, stir in the milk with a whisk. Pour the curd mixture into the mould. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) on the 2nd rack from below for approx. 1 1/4 hours
4
Take the cake out of the oven and let it cool down. Select the blueberries, wash and drain well. Boil up the juice and nectar to 3 tablespoons. Stir the rest of the juice and starch until smooth, bind the juice with it, bring to the boil again. Stir in blueberries and spread on the cake
5
waiting time approx. 1/2 hours