Blueberry cheesecake with white chocolate icing

Ingredients for 1 servings:

• 200 g flour
• 75 g sugar
• 75 g butter, room temperature
• 1 egg(s)
• ½ pack of baking powder
• 1 tbsp baking cocoa
• 1 egg(s)
• 200 g sugar
• 600 g cream cheese
• 250 g quark
• 150 g cream
• 4 tbsp cornstarch
• 300 g blueberries, finely pureed, fresh or frozen, thawed, drained
• 100 g white chocolate
• 50 g cream

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 45 minutes; Total time approx. 6 hours 15 minutes

from a 26 cm springform pan or 26 x 20 cm baking pan

This recipe is suitable for a 26 cm springform pan or a 26 x 20 cm baking pan. For the shortcrust pastry: Knead all ingredients into a dough, form into a ball, and place in the refrigerator to rest. For the cheesecake filling: Beat the eggs and sugar with a hand mixer until frothy until the sugar is completely dissolved. Whisk the cream cheese, quark, cream, and cornstarch into the egg and sugar mixture. Finally, fold in the pureed blueberries. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). Roll out the shortcrust pastry and place it in a greased pan, creating a raised edge of about 4-5 cm. Pour the cheesecake filling into the pan, smooth it out, and bake the cake on the middle rack for about 45 minutes. After baking, turn off the oven and let the cake cool for about 1 hour with the oven door closed. Open the oven door and let the cake cool for another 15 minutes. For the glaze: Chop the chocolate and heat gently with the cream until melted. Then spread evenly over the cake. Refrigerate the cheesecake for at least 3 hours, preferably overnight. Tip: Dip the knife in hot water to cut the cake.