Cheesecake with blueberries is delicious anyway. However, a trick is also shown here to prevent the cake from sinking when it cools.
Separate the eggs. Beat the egg whites with the sugar until stiff.
Mix the egg yolks with butter and vanilla sugar with the whisk of the mixer for about 3 minutes until creamy. Add the quark and semolina and stir for about 1 minute. Then stir in the blueberries. Fold in the egg whites. Only stir as much as is really necessary,
Line the bottom and sides of the baking pan with parchment paper, alternatively just grease the bottom and the edge thoroughly. Pour in the dough and smooth it out a little. Shake the mold back and forth a little to distribute it better. Bake the cake at 180 ° C top / bottom heat, fan-assisted 165 ° C for 20-25 minutes, then take it out of the oven for 10 minutes - which prevents it from sinking - and then finish baking at the same temperature for another 20-25 minutes . For the second baking phase, place a small bowl filled with water in the oven. This increases the humidity and prevents the cake from cracking. Then switch off the oven, but let the cake cool down slowly in it for about 20 minutes with the door open ajar.
Then place on a wire rack, after about 10 minutes remove from the edge with a knife and let cool down completely. Now it can be served - it still tastes lukewarm but especially delicious when chilled!
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