Iced cheesecake with blueberry sauce and biscuit spirals

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 4 Eggs (Gr. M)
  • 150 g + 100 g icing sugar
  • 1 Vanilla pod
  • 500 g Curd cheese (20%)
  • 7-10 Tbsp grated peel and juice of 1 organic lemon
  • 400 g Whipped cream
  • 100 g Flour
  • 1 package (300 g) Frozen blueberries
  • 3-4 Tbsp liquid honey
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Disposable piping bag
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg yolks and 150 g icing sugar in a hot water bath for 5-6 minutes until creamy. Leave to cool. Line a springform pan (26 cm Ø) with cling film.

  2. 2

    Cut the vanilla pod in half lengthwise and scrape out the pulp. Mix with quark, lemon juice and zest. Separately beat egg white and 300 g cream until stiff. First fold quark, then beaten egg white and finally cream into the egg yolk mixture.

  3. 3

    Fill into the mould, cover and freeze for at least 4 hours, preferably overnight.

  4. 4

    Preheat the oven for the biscuit spirals (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Mix flour, 100 g icing sugar and 100 g cream until smooth. Fill 1/4 dough into the piping bag and cut off a corner.

  5. 5

    Spray 4 lines (1/2 cm wide, 15 cm long) onto a baking tray covered with baking paper. Bake for 5-7 minutes and take out. As soon as you can touch them, wrap them spirally around a wooden spoon handle.

  6. 6

    Bake a total of 16 spirals. Remove cooled spirals from the spoon.

  7. 7

    Let the frozen cake thaw for 1 - 1 1/2 hours in the refrigerator. Defrost berries. Puree 250 g, possibly pass through a sieve. Sweeten with honey.

  8. 8

    Remove the mould edge. Cut open the cake with a hot rinsed knife and freeze the rest immediately. Decorate the cake pieces with berries, sauce and biscuits.

Nutrition Facts

KCAL
230 kcal
CARBS
24 g
FATS
11 g
PROTEINS
7 g