Lactose-free Blueberry Cheesecake

Summary

Prep Time	30 mins
Cook Time	1 hr
Total Time	13 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

200 g flour, e.. spelled flour
120 g mararine
60 g suar
1 teaspoon, heaped baking powder

For the filling:

500 g soy yohurt (yohurt alternative), (natural)
140 g cream, (oat), or other cream substitute
120 g mararine
40 grams sugar
1 teaspoon vanilla sugar, real
25 g cornstarch, or a packet lactose-free vanilla puddin powder
1 egg (s)
0.5 ½ lemon (s), organic, grated zest it
200 g blueberries, fresh

Instructions

Drain the soy yogurt in a sieve lined with a cloth for 12 hours. This gives you a quark substitute.
Knead a shortcrust pastry from the ingredients for the dough. Grease a 26 mm springform pan and roll out 2/3 of the dough for the base and place in the pan. Shape the rest of the dough into finger-thick rolls and use them to pull up an edge in the mold approx. 4 cm.
Melt the margarine for the filling. Mix the starch with the sugar, stir in the quark substitute and add the remaining ingredients, except for the berries, and stir.
Pour the filling into the mold and distribute the blueberries evenly on top and press in lightly. If the edge of the dough is now significantly higher than the filling, then please press the edge down a little.
Bake the cake at 170 ° C hot air for about 60 minutes. Let cool down completely and then enjoy.

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