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.
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!