Blueberry Cheesecake with Goat Cream Cheese
Try the delicious blueberry cheesecake with goat cream cheese from Spoonsparrow or one of our other smart cake recipes!
Ingredients
- 175 g oat cookies
- 150 g butter
- 75 g chopped almonds
- 400 g low‑fat quark
- 1 Organic lemon
- 10 white gelatin sheets
- 200 g yogurt (3.5% fat)
- 250 g goat cream cheese
- 75 g honey
- 500 g Blueberries
Instructions
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1.
Place the cookies in a clean kitchen towel and crush them into fine crumbs with a rolling pin. Melt the butter over low heat in a small pot, then mix in the crumbs and chopped almonds. Press the mixture into a pan, creating an edge, and chill.
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2.
Drain the quark well. Rinse the lemon hot, pat dry, and zest finely. Soak the gelatin sheets in cold water.
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3.
Whisk together the quark, yogurt, goat cream cheese, and honey. Warm 3 tablespoons of water in a small pot, dissolve the drained gelatin in it, then stir 3–4 tablespoons of this mixture into the cream base and fold in the rest of the mixture. Spread the cream over the cookie crust, smooth the top, and chill for at least four hours.
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4.
Wash and dry the blueberries. Halve the lemon and squeeze out 2 tablespoons of juice. Blend half of the blueberries with the lemon juice. Before serving, spoon this purée onto the cheesecake and top with the remaining fresh blueberries. Remove the cake from the pan, slice, and serve.
