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🍰 Blueberry Cheesecake from the Baking Tray

278 kcal · 30 min · 4 servings

Blueberry Cheesecake from the Baking Tray Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix flour, ground almonds, and salt in a bowl.
  2. 2. Press a small well into the center of the flour mixture.
  3. 3. Dissolve the yeast in one teaspoon of raw cane sugar and half of the milk.
  4. 4. Pour the yeast mixture into the well.
  5. 5. Lightly dust the edges of the bowl with flour.
  6. 6. Let the dough rise in a warm place for about 10 minutes, covered.
  7. 7. Add 50 grams of raw cane sugar, one egg, the remaining milk, and the butter to the pre-dough.
  8. 8. Process everything with the dough hooks of a hand mixer until you have a smooth dough.
  9. 9. Cover the bowl with a damp cloth.
  10. 10. Let the dough rise at room temperature for about one hour.
  11. 11. Wash the blueberries.
  12. 12. Remove any bad berries.
  13. 13. Pat the blueberries dry.
  14. 14. Let the low-fat quark drain well.
  15. 15. Cut the vanilla pod lengthwise.
  16. 16. Scrape out the seeds with a knife.
  17. 17. Mix the quark with the vanilla seeds.
  18. 18. Add the remaining eggs, sugar, and semolina to the quark mixture.
  19. 19. Knead the yeast dough vigorously once more.
  20. 20. Roll out the dough to the size of your baking tray.
  21. 21. Form a crust edge while doing so.
  22. 22. Spread the quark mixture on top.
  23. 23. Distribute the blueberries evenly over it.
  24. 24. Preheat the oven to 180 degrees Celsius conventional heat.
  25. 25. Bake the cake for about 50 minutes.
  26. 26. Cover the cake if it starts to get too dark.
  27. 27. Remove the cake from the oven.
  28. 28. Let the cake cool.
  29. 29. Lift the cake off the tray.
  30. 30. Cut the cake into pieces to serve.

Nutrition per serving