Low-fat blueberry cheesecake

Ingredients for 1 servings:

• 5 eggs, separated
• 25 g sugar
• 1 pinch of salt
• 500 g low-fat curd cheese
• 75 g sugar
• 1 packet of vanilla sugar
• 75 g semolina (soft wheat semolina)
• 75 g butter, soft
• 1 lemon(s)
• 1 box of blueberries

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sort and wash the blueberries. Preheat the oven to 170°C (350°F). Beat the egg whites until stiff, gradually adding the sugar and salt. Place the quark, sugar, vanilla sugar, egg yolks, semolina, butter, lemon zest, and lemon juice in a bowl and mix everything with a hand mixer. Fold in the beaten egg whites. Pour the quark mixture into a 26 cm springform pan (greased base). Spread 2/3 of the blueberries on top. Place the pan on the oven rack and pre-bake the cake for 30 minutes. Distribute the remaining berries over the cake and finish baking at the same temperature for about 30 minutes. Let stand in the slightly open oven for about another 20 minutes, then let cool in the pan.