Cheesecake with blueberries

Ingredients for 1 servings:

• 250 g biscuits
• 150 g butter, melted
• 250 g quark
• 250 g cream
• 3 eggs
• 120 g brown sugar
• 1 tbsp flour
• 1 tsp vanilla sugar
• 1 lemon(s)
• powdered sugar
• 350 g blueberry jam
• some powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Crush the biscuits in a mixer and mix with melted butter. Line a 26cm springform pan with baking paper and line the bottom with the biscuits, pulling up the edges. Refrigerate the pan for 1 hour. For the filling, separate the eggs. Beat the egg yolks with the sugar until creamy. Add the quark, flour, vanilla sugar, and lemon zest and mix well. Whisk the cream and egg whites separately until stiff peaks form and fold into the mixture. Spread the filling over the biscuit base. Bake in a preheated oven at 190°C for about 30 minutes, then let cool on a wire rack. Warm the blueberry jam slightly (this makes it easier to spread) and spread it over the cake. Dust the edges with powdered sugar before serving.