← All recipes

🍰 Italian cheesecake with blueberries

287 kcal · 30 min · 4 servings

Ingredients

• 150 g Spelt whole wheat flour
• 1 pinch Salt
• 2 tbsp Raw cane sugar
• 110 g cold Butter
• 3 Eggs
• 300 g Low-fat quark
• 1 Organic lemon
• 300 g Ricotta
• 75 g Honey
• 50 g Corn semolina
• 500 g Blueberries
• 150 g Crème fraîche

Instructions

1. 1. Put flour, salt, and sugar into a bowl.
2. 2. Add 100 grams of butter cut into small cubes.
3. 3. Add one egg.
4. 4. Quickly knead the ingredients into a soft shortcrust dough.
5. 5. Press the dough into a greased cake pan.
6. 6. Form a crust edge with the dough.
7. 7. Place the pan in the refrigerator for a while.
8. 8. Let the low-fat quark drain well.
9. 9. Rinse the lemon under hot water.
10. 10. Dry the lemon.
11. 11. Grate the peel finely.
12. 12. Squeeze out the juice from the lemon.
13. 13. Stir the well-drained quark until smooth.
14. 14. Mix the quark with the lemon zest.
15. 15. Add the lemon juice.
16. 16. Add ricotta.
17. 17. Add honey.
18. 18. Mix the mixture with semolina.
19. 19. Add the remaining eggs.
20. 20. Spread the ricotta mixture evenly over the dough base.
21. 21. Preheat the oven to 180 degrees Celsius.
22. 22. Bake the cake for 50 to 60 minutes, covered.
23. 23. Remove the cake from the oven.
24. 24. Let the cake cool down.
25. 25. Wash the blueberries.
26. 26. Pat the blueberries dry.
27. 27. Puree half of the blueberries.
28. 28. Spread the crème fraîche on the cake before serving.
29. 29. Decorate the cake with the pureed blueberries.
30. 30. Decorate the cake with the remaining fresh blueberries.

Nutrition per serving

• kcal: 287
• Protein: 10 g · Fett/Fat: 16 g · Carbs: 25 g