Blueberry cheesecake with biscuit base

Ingredients for 1 servings:

• 450 g blueberries
• 50 ml milk
• 50 g gelling sugar
• 100 g butter
• 250 g wholemeal biscuits
• 4 eggs
• 80 g sugar
• 525 g cream cheese
• 100 g quark
• 6 sheets of gelatin
• 400 ml whipped cream
• 1 tbsp vanilla sugar
• 1 pinch of salt

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 3 minutes; Total time approx. 4 hours 53 minutes

for a 20cm springform pan

Wash and sort the blueberries. Purée 250g of blueberries with the milk in a blender. Heat the remaining blueberries with the gelling sugar and 3 tablespoons of water, stirring constantly, and simmer for 3 minutes. Let the jam cool, stirring occasionally. For the base, melt the butter. Finely crumble the biscuits and mix with the butter. Press the biscuit mixture into a 20cm springform pan as the base and chill the pan. For the cheesecake, beat the egg yolks with the sugar until creamy. Fold in the cream cheese and quark. Fold in the puréed blueberries. Dissolve the gelatine according to the package instructions and fold into the cream. Whip the cream with 1 tablespoon of vanilla sugar until stiff peaks form. Fold 300ml of the cream into the cheesecake mixture, then refrigerate the rest. Whip the egg whites with a pinch of salt and fold into the mixture. Pour the cream into the springform pan and smooth it down. Refrigerate for at least 4 hours. Remove the cake from the tin and spread the remaining cream on top in tufts. Place the jam and, if desired, a few blueberries in the center. If the jam has become too thick from standing, add a little water until spreadable.