Blueberry cheesecake

Blueberry cheesecake

With recipe
Everyone loves cheesecake!  This one is incredibly creamy and is particularly impressive thanks to the delicious dough base and a generous topping of fresh blueberries. 

INGREDIENTS (For a
springform pan Ø 26 cm)

FOR THE BASE

160 g flour
50 g sugar
1 pinch of salt
90 g soft butter
some flour for working the dough
some butter for the pan

FOR THE FILLING

1 kg low-fat quark
200 g sour cream
2 eggs (size M)
1 tsp vanilla flavor
200 g sugar
1 pack of vanilla pudding powder
200 ml neutral oil
250 ml milk
500 g blueberries
1 pack of clear cake glaze
200 ml water
3 tbsp sugar

PREPARATION

1st step
Preheat the oven to 180 degrees (fan oven: 160 degrees). Grease the springform pan base (Ø 26 cm).

2nd step
For the base, mix all the ingredients in a mixing bowl and quickly knead into a smooth dough.  Press the dough evenly onto the springform pan base. Prick the base a few times with a fork and refrigerate the springform pan.

Step 3
Mix the quark, sour cream, eggs and flavoring. Mix the sugar with the pudding powder and stir into the quark. Add oil and milk. Pour the liquid quark mixture into the pan and bake for 65 minutes. Allow the cheesecake to cool completely in the switched off, open oven.

Step 4
Cover the cooled cake with the blueberries while it is still in the pan. Boil the cake glaze with 200 ml water and 3 tablespoons of sugar according to the instructions on the packet. Allow to cool briefly and pour over the blueberries. Refrigerate for at least 30 minutes. Refrigerate until serving.

Our tip
Bake the day before
You can bake this cake the day before. That way it can soak in nicely and taste even better!