Low-fat Blueberry Cheesecake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s), separated
- 25 g suar
- 1 pinch (s) salt
- 500 g low-fat quark
- 75 grams sugar
- 1 packet vanilla sugar
- 75 g semolina, (soft wheat semolina)
- 75 g butter, soft
- 1 lemon (s)
- 1 box blueberries
Print Recipe
Pin Recipe Instructions
- Sort and wash the blueberries. Preheat the oven to 170 °.
- Beat the egg whites until stiff, sprinkling in sugar and salt. Put the quark with sugar, vanilla sugar, egg yolk, semolina, butter, lemon zest and lemon juice in a bowl and mix everything with the hand mixer. Fold in the egg whites.
- Put the quark mixture in a springform pan (26 cm, greased base). Spread 2/3 of the blueberries on top. Put the pan on the wire rack in the oven and prebake the cake for 30 minutes.
- Spread the rest of the berries on the cake and bake the cake at the same baking temperature in about 30 minutes. Let stand in the slightly open oven for about 20 minutes, then let cool in the tin.
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