Heart-Shaped Blueberry Cheesecake

Ingredients

• 150 g flour
• 50 g sugar
• Salt
• 1 egg
• 100 g butter
• 300 g blueberries
• 3 eggs
• 300 g low‑fat quark
• 300 g cream cheese
• 100 g sugar
• 1 packet vanilla sugar
• 1.5 tbsp cornstarch
• 1 tsp lemon zest
• flour (for working)
• butter (for the pan)
• 4 organic rose petals
• powdered sugar (for dusting)

Instructions

1. 1.

   Mix flour, sugar and a pinch of salt for the base; sift onto a work surface, create a well in the center, crack an egg into it and scatter butter pieces around. Knead quickly with hands until smooth, form a ball, wrap in cling film and refrigerate 30 minutes.

2. 2.

   Preheat oven to 180°C (356°F) with upper and lower heat.

3. 3.

   Wash, rinse, trim and drain blueberries thoroughly.

4. 4.

   Separate eggs; whisk yolks with quark, cream cheese, sugar, vanilla sugar, cornstarch and lemon zest. Beat egg whites with a pinch of salt until stiff peaks form and fold into the mixture. Lightly dust two‑thirds of the blueberries with flour and gently fold them in.

5. 5.

   Roll out shortcrust dough on floured surface, cut four heart shapes to fit pans, line buttered pans with dough. Spread quark filling over each base and bake in preheated oven for about 45 minutes. Cover promptly with buttered parchment paper if needed.

6. 6.

   Remove finished heart cakes from oven, let cool, release from pans and garnish with remaining blueberries and a rose petal each. Dust with powdered sugar before serving.