Crumble cheese cake with blueberries

Name: Crumble cheese cake with blueberries
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 300 g Flour; 7-10 Tbsp Salt; 2 packages Vanillin sugar; 325 g Sugar; 1 Egg yolk (size M); 30 g + 1 tsp cocoa powder; 175 g Butter or margarine; 250 g Blueberries; 4 Eggs (size M); 750 g Low-fat curd; 250 g Schmand; 1 package (58 g) Cheesecake Help; 1 TEASPOON Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

300 g Flour
7-10 Tbsp Salt
2 packages Vanillin sugar
325 g Sugar
1 Egg yolk (size M)
30 g + 1 tsp cocoa powder
175 g Butter or margarine
250 g Blueberries
4 Eggs (size M)
750 g Low-fat curd
250 g Schmand
1 package (58 g) Cheesecake Help
1 TEASPOON Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
For the short pastry, mix 150 grams of flour, salt, a packet of vanillin sugar, 75 grams of sugar, egg yolk, 15 grams of cocoa and 75 grams of fat in flakes with your hands to make a smooth dough. Roll out the dough into a circle (26 cm) on a floured work surface. Grease the bottom of a springform pan (26 centimetres in diameter) and place the dough on top. Press lightly and prick several times with a fork. Chill the base for 40 minutes.
2
Meanwhile, for the crumbles, mix 150 grams of flour, salt, 100 grams of sugar, 100 grams of fat in flakes and 15 grams of cocoa with the dough hooks of the hand mixer. Then work into crumbles with your hands. Sort the blueberries, wash them and let them drain well in a sieve. Beat the eggs, 150 grams of sugar and a packet of vanilla sugar with the whisk of the hand mixer until thick and creamy white. Add the curd and sour cream and stir into the mixture. Stir in cheesecake aid. Fold in blueberries. Pour the quark mixture into the springform pan on top of the shortcrust pastry, smooth it down and spread crumbles evenly on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 60 to 70 minutes on the bottom shelf. Leave the cake to rest in the switched-off oven for ten minutes.
3
Fold in blueberries. Pour the quark mixture into the springform pan on top of the shortcrust pastry, smooth it down and spread crumbles evenly on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 60 to 70 minutes on the bottom shelf. Leave the cake to rest in the switched-off oven for ten minutes. Remove from the oven, place on a rack, let cool for 15 minutes, remove from the edge of the springform pan with a knife and let cool in the pan. Mix one teaspoon of cocoa and icing sugar. Dust the edge of the cheesecake with cocoa icing sugar