John Myers
Contents
show
Cheesecake with Blueberries
The perfect cheesecake with blueberries recipe with a picture and simple step-by-step instructions.
For the ground
- 150 g Shortbread
- 100 g Butter rusks
- 100 g Butter
For the cheese cream
- 600 g Cream cheese double cream setting
- 250 g Lowfat quark
- 200 g Sugar
- 1 packet Bourbon vanilla sugar
- 3 piece Free range eggs
For covering
- 500 g Wild blueberries glass
- 2 tablespoon Food starch
- Put the biscuits and rusks for the base in a bag and crush them with a rolling pin. Melt the butter in a saucepan and mix the breadcrumbs with it. Line a 26 cm springform pan with baking paper and grease the inner edges with a little oil. Pour in the biscuit mixture and press down a little. At 140 ° upper u. Bake the bottom heat in the middle of the oven for 10 minutes. Then take it out.
- For the cream, stir eggs with sugar and vanilla sugar until frothy. Then mix the quark and cream cheese together well. Spread everything on the biscuit base and bake in the oven for another 50-60 minutes at the same number of degrees. One has to check. Nothing should stick to the stick any more. Remove from oven and allow to cool. Carefully remove the ring from the springform pan.
- In between, for the topping, bring the blueberries, which are already sugared, to a boil with juice. Stir the cornstarch with some of the juice until smooth and bind everything with it. Then let the pudding cool.
- It is then placed on the cooled cake and everything goes back into the refrigerator for another 2 hours. And then enjoy your meal.
Facebook Comments