Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 75 grams sugar
• 75 g butter, room temperature
• 1 egg (s)
• 0.5 ½ pack baking powder
• 1 tablespoon baking cocoa

For the filling:

• 1 egg (s)
• 200 g suar
• 600 g cream cheese
• 250 g quark
• 150 g cream
• 4 tablespoon cornstarch
• 300 g blueberries, finely pureed, fresh or frozen, thawed, drained

For the glaze:

• 100 g chocolate, white
• 50 g cream

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Instructions

1. This recipe is suitable for a 26 cm springform pan or a 26 x 20 cm baking pan.
2. For the shortcrust pastry:
3. Knead all ingredients into a dough, shape into a ball and place in the refrigerator to rest.
4. For the cheesecake filling:
5. Beat the eggs and sugar with a hand mixer until the sugar has completely dissolved. Mix the cream cheese, quark, cream and cornstarch into the egg and sugar mixture with a whisk. Finally fold in the pureed blueberries.
6. Preheat the oven to 180 ° C top / bottom heat or 160 ° C convection.
7. Roll out the shortcrust pastry and place in a greased dish, pulling up an edge of approx. 4 - 5 cm. Pour the cheesecake filling into the mold, smooth it out and bake the cake for about 45 minutes on the middle rack.
8. After the baking time, switch off the oven and let the cake cool for about 1 hour with the oven door closed. Open the oven door and let the cake cool for another 15 minutes.
9. For the glaze:
10. Chop the chocolate and slowly heat it with the cream until the chocolate has melted. Then distribute evenly on the cake.
11. Chill the cheesecake for at least 3 hours, preferably overnight.
12. Tip: To cut the cake, dip the knife in hot water!