Cheesecake (Käsekuchen) with blueberries
The cheesecake is a classical one! Some love it light and fluffy like the typical German cheesecake, others prefer the American cheesecake style, i.e. a little denser and creamier. Personally I like the German version best and even better with fruit! This recipe of Cheesecake (Käsekuchen) with Blueberries is the perfect cheesecake for me!
What I like most about this cheesecake: you can bake it the day before, keep it in the fridge all night and it will taste even better the next day.
Preparation of the cheesecake with blueberries
Preparation of the short pastry
Mix 230 g flour and 50 g sugar in a bowl. Then add 110 g butter and an egg. Knead the dough for a few minutes. Finally, form a smooth ball and put it in cling film in the fridge. It should rest for about one hour.
Preparation of the cheesecake
Preheat oven to 175 °C. Roll out the dough with a dough roller and form a circle of about 30 cm. Then place the dough on a buttered cake tin or one covered with baking paper and pre-bake for 10 minutes.
ATTENTION: To prevent the dough from bloating, place some weight on the dough. You can use uncooked beans or rice. Personally, I simply place baking paper over the dough and put a plate on top. It always works quite well!
Stir the low-fat quark and the yoghurt together. Mix sugar, jam sugar, vanilla sugar, lime zest and starch and stir in. Separate the 3 eggs. Mix the egg yolks individually in the cheese mixture. Beat the egg whites with salt until stiff and fold in.
Pour the cheese mixture onto the short pastry. Place the blueberries on top and press them lightly into the cheese mixture. Bake the cake for 50 minutes at 175 °C. Allow the cake to cool slightly before cutting and serving.
If you liked this recipe, then you will certainly be interested in these other cake recipes too!
You are welcome to leave me a comment if you liked this recipe of Cheesecake (Käsekuchen) with blueberries or if you have any questions.
Cheesecake (Käsekuchen) with Blueberries
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Ingredients
- 300 g blueberries
For the dough
- 230 g flour
- 110 g butter
- 1 egg
- 50 g sugar
For the cheese mixture
- 500 g low-fat quark
- 150 g yoghurt
- 100 g sugar
- 1 package vanilla sugar
- 1/2 lime organic grated peel
- 2 tbsp. cornflour
- 3 eggs
- 1 pinch of salt
- 40 g gelling sugar 2:1
Instructions
Preparation of dough
- Mix 230 g flour and 50 g sugar in a bowl. Then add 110 g butter and an egg. Knead the dough for a few minutes.
- Finally, form a smooth ball and put it in cling film in the fridge. It should rest for about one hour.
Preparation of the cheesecake
- Preheat oven to 175 °C. Roll out the dough with a dough roller and form a circle of about 30 cm. Then place the dough on a buttered cake tin or one covered with baking paper and pre-bake for 10 minutes.
- ATTENTION: To prevent the dough from bloating, place some weight on the dough. You can use uncooked beans or rice. Personally, I simply place baking paper over the dough and put a plate on top. It always works quite well!
- Stir the low-fat quark and the yoghurt together. Mix sugar, jam sugar, vanilla sugar, lime zest and starch and stir in. Separate the 3 eggs.
- Mix the egg yolks individually in the cheese mixture. Beat the egg whites with salt until stiff and fold in.
- Pour the cheese mixture onto the short pastry. Place the blueberries on top and press them lightly into the cheese mixture.
- Bake the cake for 50 minutes at 175 °C. Allow the cake to cool slightly before cutting and serving.
