"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."
Cheesecake (Käsekuchen) with Blueberries
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- Recipe Card
Prep time 25mins
Cook time 50mins
Serves or Makes: 8
Recipe Card
For the dough
ingredients
- 230 gram flour
- 110 gram butter
- 1 egg
- 50 gram sugar
For the cheese mixture
ingredients
- 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
Method
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.