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🍰 Blueberry Cheesecake with Crumble Topping

705 kcal · 30 min · 4 servings

Ingredients

• almonds, ground 150 g
• butter 150 g
• sugar 250 g
• salt pinch
• wheat flour, Type 405 250 g
• blueberries, fresh 400 g
• quark 40 % fat in dry matter 500 g
• crème fraîche 200 g
• eggs 4 pcs
• vanilla pudding powder 1 packet

Instructions

1. 1. Mix almond flour, butter, 150 grams of sugar, a pinch of salt, and flour in a bowl until you have a uniform dough.
2. 2. Press two-thirds of this dough into a greased 26-centimeter springform pan lined with baking paper.
3. 3. Shape a border about 3 centimeters high from the dough.
4. 4. Prick the base several times with a fork so it does not rise while baking.
5. 5. Preheat the oven to 180 degrees Celsius with fan (convection).
6. 6. Wash the blueberries and remove any unripe or damaged berries.
7. 7. Stir quark (fresh cheese), crème fraîche, 100 grams of sugar, and the eggs in a separate bowl until smooth.
8. 8. Fold the pudding powder into the quark mixture.
9. 9. Gently mix the blueberries into the cream.
10. 10. Spread the cream evenly over the prepared base.
11. 11. Bake the cake in the oven for about 30 minutes.
12. 12. Sprinkle the remaining dough as crumbs over the surface of the cake.
13. 13. Bake the cake at the same temperature for another 30 to 35 minutes until the surface is golden brown.
14. 14. Let the cake cool completely before serving.

Nutrition per serving

• kcal: 705
• Protein: 18 g · Fett/Fat: 39 g · Carbs: 70 g