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🍰 Lactose-free Blueberry Cheesecake

259 kcal · 30 min · 4 servings

Lactose-free Blueberry Cheesecake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix flour and 30 grams of powdered sugar in a bowl.
  2. 2. Rinse the lemon under hot water and pat it dry.
  3. 3. Finely grate the lemon zest.
  4. 4. Quickly knead the flour mixture with the lemon zest, egg yolk, and margarine into a smooth shortcrust dough.
  5. 5. Wrap the dough in cling film and chill it in the refrigerator for about 30 minutes.
  6. 6. Let the quark drain well.
  7. 7. Cut the lemon in half and squeeze out the juice.
  8. 8. Whisk the quark with the lemon juice, cream cheese, remaining powdered sugar, eggs, and cornstarch.
  9. 9. Wash the blueberries and pick out any stems or bad berries.
  10. 10. Set aside 50 grams of blueberries for decoration.
  11. 11. Add 100 grams of blueberries to the cream cheese mixture.
  12. 12. Gently fold the blueberries into the mixture.
  13. 13. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced).
  14. 14. Sprinkle some flour on a work surface.
  15. 15. Roll out the dough on the floured surface.
  16. 16. Line the cake pan with the dough.
  17. 17. Prick the dough base several times with a fork.
  18. 18. Spread the filling evenly in the pan.
  19. 19. Bake the cake for 50 minutes in the preheated oven.
  20. 20. Put the remaining blueberries in a saucepan.
  21. 21. Heat the blueberries while stirring.
  22. 22. Simmer the blueberries over low heat for about 5 minutes.
  23. 23. Press the cooked blueberries through a fine sieve.
  24. 24. Collect the blueberry fruit puree that passes through the sieve.
  25. 25. Let the cake cool down in the turned-off, closed oven.
  26. 26. Place the cooled cake in the refrigerator.
  27. 27. Drizzle the cheesecake with the blueberry fruit puree before serving.
  28. 28. Decorate the cake with the fresh blueberries set aside earlier.

Nutrition per serving