Cream cheese blueberry cake

Ingredients for 1 servings:

• 200 g wholemeal butter biscuits
• 125 g butter or margarine
• 500 g crème fraîche
• 250 g low-fat curd cheese
• 4 eggs, size M
• 180 g sugar
• 1 packet of vanilla sugar
• 100 ml milk
• 1 jar blueberries with juice
• 1 pack of cake glaze, clear
• 3 tbsp sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 55 minutes

very creamy and fruity

Preheat the oven to 140°C (top/bottom heat). For the base, crumble the butter biscuits into small pieces, either in a food processor or in a bag. Melt the butter or margarine and mix well with the crumbs in a bowl. Pour into a 28cm springform pan lined with baking paper and press down firmly with a spoon. Place the pan in the refrigerator for about 10 minutes. For the filling, put the crème fraîche, quark, eggs, sugar, vanilla sugar, and milk in a bowl and whisk. You can also use a mixer, but the filling might then be too runny. Carefully pour the mixture over a spoon onto the crumb base, otherwise pieces might come off the base. Place the pan on the wire rack on the middle shelf of the preheated oven and bake for about 80 minutes. Place the pan on a wire rack and let the cake cool in the pan for about an hour. Then place it in the refrigerator for about an hour. For the topping, drain the blueberries in a sieve, reserving the juice. For the glaze, pour the blueberry juice (approx. 250 ml, otherwise add water) into a saucepan, stir in the cake glaze powder and 3 tablespoons of sugar, and bring to a boil while stirring. Carefully spread the drained blueberries over the cream cheese. Then spread the cake glaze over the blueberries, starting in the center. Then chill the cake in the refrigerator for at least one hour. Note: This doesn’t work with convection ovens. Tip: This cake can also be made with sour cherries or other preserved fruits.