Blueberry Cheesecake Sheet

Ingredients

• 300 g spelt whole‑grain flour
• 100 g Ground Almonds
• 1 pinch salt
• 1 cube fresh yeast
• 175 g raw cane sugar
• 150 ml lukewarm milk (3.5% fat)
• 7 eggs
• 75 g butter
• 500 g Blueberries
• 2 kg low‑fat quark
• 1 vanilla pod
• 125 g spelt semolina

Instructions

1. 1.

   Mix flour, almonds and salt in a bowl, press a well in the center. Dissolve yeast with 1 tsp raw cane sugar and half the milk, pour into the well, dust edges with a little flour and cover for about 10 minutes to rise.

2. 2.

   For the pre‑mix add 50 g raw cane sugar, 1 egg, remaining milk and butter. Process all ingredients with hand mixer attachments until smooth. Cover with a damp towel and let rest at room temperature for about an hour.

3. 3.

   Meanwhile wash, dry and pat blueberries. Drain quark well. Split vanilla pod lengthwise and scrape out the seeds with a knife.

4. 4.

   Combine quark, vanilla seeds, remaining eggs, sugar and semolina. Knead yeast dough again vigorously. Roll dough to sheet size, shaping a rim. Spread quark mixture over it. Sprinkle blueberries on top.

5. 5.

   Bake in preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 50 minutes. If the cake darkens too quickly, cover promptly. Remove, cool, lift from sheet and serve cut into pieces.