Blueberry Cheesecake with Lemon and Basil Sorbet

For the blueberry cheesecake:

1. For the bottom, crumble the shortbread biscuits in a mixer and mix them with the melted butter. Line the bottom of a springform pan with baking paper, spread the biscuit-butter mixture on top and press down. Bake for about 5 minutes at 180 degrees and then let cool down.
2. Meanwhile, stir the quark, mascarpone, 160 g sugar and the vanilla sugar packet with the mixer until smooth. Add about two thirds of the blueberries.
3. Spread the cream on the pre-baked base and bake everything again at about 180 degrees for 1 hour. In this case, circulating air is not advisable, as the cake should not get dark if possible. With aluminum foil, the heat can be kept away from endangered areas.

For the sauce:

1. Simmer the remaining blueberries with a little water, the honey and a pinch of sugar until the blueberries have dissolved and decomposed. Then puree the sauce and season to taste. If necessary, make it sweeter with sugar. Remove the sauce from the hob and put it in a small container to cool.

For the sorbet:

1. Bring 5,450 ml of water with 200 g of sugar to the boil until the sugar has completely dissolved in the water.
2. Add the lemon juice and bring to the boil again briefly. Using a sieve, hang the basil in the hot water and let it steep like a tea for about 10 minutes. Occasionally press the basil into the sieve with a spoon to emphasize the aroma.
3. Freeze the liquid in the freezer for at least 12 hours.