Marshmallow Cheesecake with Blueberries
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 3 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g biscuit (s), shortbread biscuits
- 150 g butter
- 350 g marshmallow (s), white
- 150 ml milk
- 2 teaspoon coffee powder, instant
- 250 g quark, 40% fat
- 200 g whipped cream
- 500 g blueberries, frozen or fresh
- 1 pack cake icing, course
- 0.25 liter ¼ apple juice
Print Recipe
Pin Recipe Instructions
- For the ground:
- Crumble the shortbread biscuits finely. Melt the butter and knead with the biscuit crumbs. Grease a springform pan (28 cm). Press the crumbs into the mold with the back of a tablespoon as the base and chill.
- For the filling:
- Melt the marshmallows in the milk over low heat. Add the coffee powder. Let cool and stir in the quark. When the mixture starts to set, whip the cream until stiff and fold in. Spread on the biscuit base and refrigerate for at least 3 hours.
- For covering:
- Rinse fresh berries or thaw frozen berries, drain on kitchen paper and spread on the cake. Prepare the icing with apple juice according to the instructions on the packet. Cover the blueberries with the icing.
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