Blueberry Cheesecake

Ingredients for 1 servings:

• 75 g butter
• 150 g flour
• 200 g sugar
• 1 egg yolk
• 4 eggs, size M
• 500 g low-fat quark (low-fat curd cheese)
• 350 g cream cheese, 17% fat
• 1 packet of vanilla pudding powder
• ½ lemon(s), zest
• 350 g blueberries, frozen
• 2 tbsp cornstarch
• 2 tbsp lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

slightly fluffy

Knead the butter into pieces, flour, 50g sugar, and egg yolks into a dough. Roll the dough out between cling film into a 25cm circle. Line a 24cm springform pan with the dough, pulling up the edges slightly and pressing down. Then chill for about 30 minutes. Separate the eggs, mix the curd cheese, 50g sugar, cream cheese, egg yolks, custard powder, and lemon zest. Beat the egg whites until stiff, gradually adding 100g sugar. Fold into the curd mixture. Pour the mixture into the springform pan and smooth it down. Bake in a preheated oven at 175°C (top/bottom heat) for about 60 minutes. Allow to cool with the oven door open. Carefully remove from the pan. Warm the blueberries with the sugar and lemon juice. Reserve 4 tablespoons of juice and stir into the cornstarch. Simmer the cornstarch with the blueberries for about a minute, then let everything cool slightly. Distribute the fruit over the cake. Let the cake cool completely before serving.