John Myers
Blueberry Cheesecake
The perfect blueberry cheesecake recipe with a picture and simple step-by-step instructions.
- 5 Eggs
- 75 g Sugar
- 75 g Soft butter
- 2 tbsp Vanilla sugar, homemade
- 1 pinch Salt
- 500 g Lowfat quark
- 80 g Semolina
- 200 g Blueberries
- Separate the eggs and beat the egg whites with a pinch of salt until stiff, then pour in the sugar while continuing to beat.
- Beat the butter, egg yolks and vanilla sugar until frothy, then add the semolina and low-fat quark and stir in well. Now add the egg white. First you add a third of the egg whites to the dough and stir it in vigorously, so the dough becomes loose and the rest is much easier to fold in. Then fold in the remaining egg whites. Finally, carefully fold in the blueberries.
- Preheat the oven to 180 degrees and line a small springform pan with baking paper and grease the edge well. Pour the dough into the spring form and bake at 180 degrees on the second rail from the bottom for about 50 minutes. Then turn off the stove and put a wooden spoon in the oven door and let it cool in the oven for about 30 minutes.
- Interrupt the baking process halfway through the baking time for approx. 10 – 15 minutes: see my tip http://www./tipp/673/Kaesekuchen-faellt-in-der-Mitte-nicht-zombination.html
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