John Myers
Pies: Blueberry Cheesecake No. 2
The perfect pies: blueberry cheesecake no. 2 recipe with a picture and simple step-by-step instructions.
- 500 g Lowfat quark
- 300 g Cream cheese double cream setting
- 200 g Sour cream
- 6 Eggs
- 100 g Sugar
- 1 packet Vanilla custard powder
- 1 Lemon
- For the topping:
- 500 g Blueberries
- 125 ml Blueberry liqueur
- 125 ml Water
- 1 packet Red cake topping
- For the cake, first rub the peel of half a lemon and then squeeze out the juice of half a lemon. Then put all the ingredients in a large bowl and mix well with the mixer. Pour the dough into a springform pan (26cm) lined with baking paper and bake in a preheated oven at 160 ° C (fan oven) for about 75 minutes until golden yellow.
- Let it stand in the switched-off oven for about 15 minutes and then let it cool down for another 15 minutes.
- Wash the blueberries (bilberries) and remove any stalks that may be present. Place on top of the still warm cheesecake.
- Using the blueberry liqueur, water and cake icing powder, make a cake icing according to the instructions on the package and distribute it over the blueberries. Allow to cool completely and store in a cool place until eaten.
- Here is the link to my blueberry liqueur: Drink: Blueberry liqueur
- This time there are only two photos, because currently taking photos with the crutches can only be done while sitting and the perspective is simply not that optimal.
- Thank you, dear Claudia, for your photo.
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