Cream cheese cake with crumb base and blueberries

Ingredients for 1 servings:

• 125 g ladyfingers
• 80 g brittle crumbs (hazelnut)
• 150 g butter
• 500 g cream cheese
• 200 g yogurt
• 2 pinch(s) lemon(s) – zest
• 1 point cake glaze
• 60 g sugar
• 120 ml water
• 350 g blueberries (blueberries)
• 1 point cake glaze
• 2 tbsp sugar
• 250 ml water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

24cm springform pan

Roughly chop the sponge fingers and then crush them finely with a rolling pin in a bag. Melt the butter in a saucepan, add the sponge cake and brittle, and mix. Line the bottom of a springform pan with baking paper, spread the mixture on the pan, and press it down. Place 120 ml of cold water, 60 g of sugar, and the cake glaze in a saucepan and bring to a boil, stirring constantly. Place the cream cheese, yogurt, and lemon zest in a bowl and mix together; you can also use a hand mixer for this. Then add the cake glaze mixture and mix well again. Pour the cream onto the crumb base and spread evenly. Trim, wash, and dry the berries. Place 250 ml of cold water, the sugar, and the cake glaze in a saucepan and bring to a boil, stirring constantly. Add the berries, let cool slightly, and then pour over the cake. Refrigerate the cake for at least three hours. Enjoy!