Cream Cheese Blueberry Cake

Ingredients

• 150 g butter cookies
• 100 g butter
• 0.5 packet vanilla sugar
• 10 sheets white gelatin
• 1 lemon (juice)
• 1 tsp untreated grated lemon zest
• 250 g yogurt
• 500 g cream cheese
• 150 ml whipping cream
• 600 g blueberries
• 150 ml dry red wine
• 250 ml currant juice
• 2 tbsp powdered sugar
• 2 tbsp Cornstarch
• 1 tsp ground cinnamon

Instructions

1. 1.

   Crush the butter cookies finely in a mixer. Melt the butter and mix with the crumbs. Line a springform pan with parchment paper and spread the crumb mixture on it. Press firmly and refrigerate.

2. 2.

   Soak the gelatin in cold water for 10 minutes.

3. 3.

   Heat the lemon juice with the grated zest, squeeze out excess water from the gelatin and dissolve it in the liquid. Stir 3 tbsp yogurt into the gelatin, then fold the remaining yogurt and add the cream cheese. Whip the cream until stiff peaks form and fold in as well. Pour the mixture into the springform pan and refrigerate for 3 hours.

4. 4.

   Wash, rinse and drain the blueberries.

5. 5.

   Combine wine with juice and sugar and bring to a boil. Mix cornstarch with a little cold water and whisk it into the boiling mixture along with cinnamon; let it simmer briefly. Add the blueberries and allow to cool.

6. 6.

   Distribute the cooled blueberries over the center of the cake, refrigerate again, and serve chilled.