Summary

Ingredients

For the dough:

• 180 g flour
• 80 g suar
• 100 g butter
• 1 pinch (s) salt
• 1 egg (s)
• 1 tablespoon water, cold

For the filling:

• 300 g blueberries
• 500 g low-fat quark
• 80 g suar
• 0.5 ½ pack vanilla sugar
• 0.5 ½ pack pudding powder, vanilla
• 2 egg (s)
• some powdered sugar, for dusting

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Instructions

1. Preparation:
2. Cut the butter into small pieces.
3. Line the bottom of a small 20 cm diameter springform pan with parchment paper.
4. Carefully wash the blueberries and pat dry.
5. Frozen blueberries can also be used. Let them thaw on a thick layer of kitchen paper in good time. Drain the blueberries from the glass well.
6. For the dough:
7. Mix the flour, sugar and a pinch of salt in a mixing bowl. Add the egg, the butter pieces and 1 tablespoon of cold water and knead into crumbs with the dough hook of a mixer. Then continue kneading with your hands. Now roll out the dough ROUND on a floured work surface. Put the rolled out dough in the springform pan, pulling it up a little at the edge. Then prick the dough several times with a fork and put the mold in the refrigerator for 1 hour.
8. Preheat the oven to 200 ° C (convection 180 ° C).
9. For the filling:
10. Mix the low-fat quark with sugar, vanilla sugar, eggs and vanilla pudding powder well. Spread 200 g of the blueberries on the dough base, pour the quark mixture on top and spread evenly.
11. Bake the cake in a preheated oven at 200 ° C for 30 - 40 minutes until golden yellow. Towards the end of the baking time, check whether it might need to be covered so that it doesn`t get too dark. Every oven bakes differently!
12. When the baking time is up, let the cake cool in the pan for 15 minutes.
13. Open the oven door just a little bit. (I always put a small pot holder in between).
14. After 15 minutes, take the cake out of the oven and spread the remaining blueberries on top. The cake should cool completely before cutting it. So it should stand in the refrigerator for at least 3 hours. When the cake has cooled completely, it can be carefully removed from the mold and transferred to a suitable cake plate. Cut the cake into 8 pieces and dust with a little icing sugar.
15. Tip:
16. You can also briefly puree some of the remaining blueberries and add them to the cooled cake as a sauce. Put a few individual blueberries on top it looks very appetizing too.
17. This little cheesecake also tastes delicious with raspberries!