John Myers
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Cake Dwarf: CHEESECAKE with Blueberries
The perfect cake dwarf: cheesecake with blueberries recipe with a picture and simple step-by-step instructions.
INGREDIENTS:
- 3 Pc. Free range eggs
- 50 g Butter, soft
- 1,5 tbsp (str.) Bourbon vanilla sugar
- 60 g Sugar fine
- 1 pinch Salt
- 350 g Lowfat quark
- 50 g Soft wheat semolina
INFO:
- I used this cheesecake to test whether the cake really stays that high after baking if you interrupt the baking time. RESULT: Test succeeded !!!!
PREPARATION:
- The preparation goes very quickly, so preheat the oven to 180 ° 0 / U heat (160 ° hot air) now. Cover the bottom of the 16cm springform pan with baking paper and brush the edge with butter. Weigh all ingredients and keep them ready to hand.
PREPARATION:
- Separate eggs into yolks and whites. Beat the egg whites with a pinch of salt to make very stiff snow. Whip the egg yolks, softened butter and both types of sugar until very frothy.
- Add quark. While stirring in, let the semolina slowly trickle in (so that it doesn’t clump).
- Now stir 1/3 of the egg whites into the quark mixture. Fold in the rest of the egg whites with a spatula until you can no longer see any white spots. Mix in the blueberries with the final twists.
- Fill the quark mixture into the springform pan and smooth it out. Put the mold on the second rail from the bottom for 25 minutes in the oven. After 25 minutes, take the mold out of the oven … let it cool down for 10 minutes … Put the mold back in the oven and finish baking in 25 minutes.
- After baking, leave the pan in the switched off oven for 30 minutes. Open the door a crack. I wedged a baking glove in between. After 30 minutes, place the cheesecake on a wire rack, remove the edge of the mold and also the base plate. Let the cake cool down.
- Dust the finished cheesecake with powdered sugar and cut it. Now it can only be enjoyed.
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