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🍰 Blueberry Cheesecake

685 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 1 egg
• 125 g butter
• 60 g sugar
• 1 pinch salt
• 500 g quark
• 125 g powdered sugar
• 2 lemons (juice)
• 1 packet gelatin (white ground)
• 300 g whipping cream
• legumes (for blind baking)
• 500 g blueberries (frozen)
• 150 g sugar

Instructions

1. 1. Quickly knead the dough ingredients into a smooth ball.
2. 2. Shape the dough into a ball.
3. 3. Wrap the dough ball in cling film.
4. 4. Chill the dough in the refrigerator for 30 minutes.
5. 5. Grease the springform pan well.
6. 6. Dust the work surface with flour.
7. 7. Roll out the dough on the floured surface.
8. 8. Place the dough into the prepared pan.
9. 9. Press a rim about 3 cm high along the sides.
10. 10. Prick the base several times with a fork.
11. 11. Place baking paper on the dough base.
12. 12. Scatter legumes (e.g., dried beans) over the baking paper.
13. 13. Preheat the oven to 170 degrees.
14. 14. Bake the base in the oven for approx. 35 minutes.
15. 15. Remove the baking paper and the legumes.
16. 16. Mix the quark with sugar and lemon juice.
17. 17. Stir the gelatin into 4 tablespoons of water.
18. 18. Let the gelatin mixture swell for 10 minutes.
19. 19. Warm the gelatin until it is liquid.
20. 20. Stir the dissolved gelatin into the quark mixture.
21. 21. Whip the cream until stiff.
22. 22. Gently fold the whipped cream into the quark mixture.
23. 23. Fill the cream into the cake base.
24. 24. Smooth the surface of the cream.
25. 25. Chill the cake for at least 2 hours.

Nutrition per serving

• kcal: 685
• Protein: 12 g · Fett/Fat: 42 g · Carbs: 62 g