Italian Cheesecake with Blueberries

Ingredients

• 150 g spelt whole wheat flour
• 1 pinch salt
• 2 tbsp Raw cane sugar
• 110 g cold butter
• 3 eggs
• 300 g Low-fat quark
• 1 Organic lemon
• 300 g ricotta
• 75 g honey
• 50 g corn grits
• 500 g Blueberries
• 150 g crème fraîche

Instructions

1. 1.

   Mix flour, salt and sugar. Add 100 g butter in small pieces and one egg to the mix, knead quickly into a smooth shortcrust dough. Press dough into a greased pan, forming a rim. Chill.

2. 2.

   Drain the quark. Rinse the lemon hot, pat dry and finely grate the zest. Squeeze out the juice.

3. 3.

   For the filling, whisk the drained quark with lemon zest, lemon juice, ricotta, honey, corn grits and remaining eggs until smooth. Pour the mixture over the crust, spread evenly and bake covered in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 50–60 minutes. Remove and let cool.

4. 4.

   Wash blueberries, pat dry and puree half of them. Before serving, spread crème fraîche on the cake and top with the puréed blueberries and remaining fresh ones.