Double Shortbread Blueberry Cheesecake
very easy
75 mins
75 mins
Ingredients
- 500 g Flour
- 175 g + 2-3 tablespoons brown sugar
- 1 Organic Lemon
- 350 g cold butter
- 200 g frozen blueberries
- 4 Eggs (size M)
- 750 g Cream quark (40 % fat in dry matter)
- 100 ml Milk
- 175 g white sugar
- 2 packages Pudding powder "Vanilla Flavor"
- 50 g Coconut flake
- 7-10 Tbsp Grease
Directions
- 1
Mix flour and 175 g brown sugar in a bowl. Wash lemon hot, grate dry and grate peel thinly. Add butter in pieces and lemon zest. First use the dough hooks of the hand mixer, then work into crumbles with your hands.
- 2
Grease one half of the fat pan. Separate the fat pan in the middle with a thick strip of aluminium foil. Put 2/3 of the crumbles in one half of the fat pan and press it to a smooth bottom. Leave in a cold place for about 30 minutes.
- 3
Chill the remaining crumbles.
- 4
In the meantime, let the blueberries thaw for 5-10 minutes. Separate the eggs. Mix egg yolks, quark, milk, 100 g white sugar and pudding powder in a bowl with the whisk of the hand mixer until creamy. Beat the egg whites until stiff, adding 75 g of sugar.
- 5
Carefully fold the beaten egg white into the quark mixture.
- 6
Pour the quark mixture onto the crumble base. Spread blueberries on top (possibly place an ovenproof casserole dish or something similar in length to the fat pan on the free space in the fat pan so that there is a counterweight and the quark mass cannot expand beyond half of its original size).
- 7
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes. Mix the remaining crumbles with grated coconut and 2-3 tbsp. brown sugar. After 12-15 minutes baking time, carefully remove the cake from the oven (cake mixture is not yet firm!) and spread crumbles on top.
- 8
Put back in the oven and finish baking. Take the cake out of the oven and let it cool down on a grid for about 2 hours.
Nutrition Facts
270 kcal
28 g
15 g
6 g
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