Blueberry Cheesecake

Ingredients

• 150 g whole wheat cookies
• 25 g ground almonds
• 100 g butter
• 750 g low-fat quark
• 250 g cream cheese
• 125 g raw cane sugar powdered sugar
• 2 lemons
• 2 packets of white gelatin powder
• 200 g whipping cream
• 500 g Blueberries

Instructions

1. 1.

   For the crust, crush the butter cookies in a mixer, then mix in the almonds and butter. Line a springform pan with parchment paper, press the cookie crumbs onto the bottom, and refrigerate.

2. 2.

   Mix quark with cream cheese and 100 g powdered sugar. Cut lemons in half, squeeze out the juice, and stir it into the cream mixture. Dissolve gelatin in 4 tbsp water, let sit for 10 minutes to bloom, then warm until melted and mix into the quark.

3. 3.

   Whip the cream stiffly and fold gently into the filling. Pour the cream over the cookie base, smooth the top, and chill for at least 2 hours.

4. 4.

   Wash, rinse, and pat blueberries dry. Arrange them on top of the cheesecake, dust with remaining powdered sugar, and serve in sliced portions.