Blueberry Cheesecake

Ingredients

• 250 g blueberries
• 1 Organic lemon
• 4 eggs
• Salt
• 125 g butter
• 125 g raw cane sugar
• 1 kg low‑fat quark
• 50 g corn starch

Instructions

1. 1.

   Wash and drain the blueberries, then pat them dry. Rinse the lemon hot, dry it, grate the zest finely, and squeeze out the juice. Separate the eggs; beat the egg whites with a pinch of salt until stiff peaks form.

2. 2.

   Beat butter and sugar until fluffy, then gradually add the yolks. Stir in quark, lemon juice, zest, and corn starch. Gently fold in the blueberries, and finally fold in the meringue.

3. 3.

   Pour the batter into a springform pan, smooth the top, and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 50 minutes. If the cheesecake darkens during baking, cover it for the remaining time.

4. 4.

   Remove the cheesecake from the oven, loosen it from the springform rim with a knife, and let it cool completely.