Cheesecake (Käsekuchen) with Blueberries

"The cheesecake is a classical one! Some love it light and fluffy like the typical German cheesecake, others prefer the American cheesecake style, i.e. a little denser and creamier. Personally I like the German version best and even better with fruit! This recipe of Cheesecake (Käsekuchen) with Blueberries is the perfect cheesecake for me! What I like most about this cheesecake: you can bake it the day before, keep it in the fridge all night and it will taste even better the next day."
-- @lacuisinedegeraldine
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  • Recipe Card
Prep time 25mins
Cook time 50mins
Serves or Makes: 8

Recipe Card

For the dough


  • 230 gram flour
  • 110 gram butter
  • 1 egg
  • 50 gram sugar

For the cheese mixture


  • 500 gram low-fat quark
  • 150 gram yoghurt
  • 100 gram sugar
  • 1 tsp vanilla
  • 1/2 lime
  • 2 tbsp corn flour
  • 40 gram gelling sugar
  • 3 eggs
  • 1 pinch salt
  • 300 gram blueberries

Preparation of the short pastry


  • Step 1

    Mix 230 g flour and 50 g sugar in a bowl. Then add 110 g butter and an egg. Knead the dough for a few minutes.

  • Step 2

    Finally, form a smooth ball and put it in cling film in the fridge.

  • Step 3

    Let it rest for about 1hour.

Preparation of the cheesecake

  • Step 1

    Preheat oven to 175 °C. Roll out the dough with a dough roller and form a circle of about 30 cm. Then place the dough on a buttered cake tin or one covered with baking paper and pre-bake for 10 minutes.

  • Step 2

    ATTENTION: To prevent the dough from bloating, place some weight on the dough. You can use uncooked beans or rice. Personally, I simply place baking paper over the dough and put a plate on top. It always works quite well!

  • Step 3

    Stir the low-fat quark and the yoghurt together. Mix sugar, jam sugar, vanilla sugar, lime zest and starch and stir in. Separate the 3 eggs.

  • Step 4

    Mix the egg yolks individually in the cheese mixture. Beat the egg whites with salt until stiff and fold in.

  • Step 5

    Pour the cheese mixture onto the short pastry. Place the blueberries on top and press them lightly into the cheese mixture.

  • Step 6

    Bake the cake for 50 minutes at 175 °C. Allow the cake to cool slightly before cutting and serving.

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