Blueberry Cheesecake

Description: This cake is a great variation of our usual cheesecake recipes. It contains rusks and is further refined with blueberries. Finally, it has a delicious crumble topping.

Favorite Baking Easy Sweet Quick

Author: Miriam

Publication Date: 2024-12-20

Category: Cake

Cuisine: German

Preparation Time: 1H

Baking Time: 45M

Total Time: 2H

Yields: 12 pieces

Ingredients

• 40g sugar
• 1 packet 8g vanilla sugar
• 100g butter
• 150g rusks
• 300g blueberries
• 125g butter
• 225g sugar
• 16g vanilla sugar
• 1 packet 37g Dr. Oetker vanilla pudding powder
• 3 eggs (M)
• 500g quark (20% fat)
• 1 cup 200g crème fraiche (15% fat)
• 1 cup 200g whipped cream (30% fat)
• 130g sugar
• 120g butter
• 180g flour
• 1 packet 8g vanilla sugar

Instructions

1. Prepare springform pan: Grease the springform pan. Melt the butter in a small pot.
2. Crush the rusks: Crush the rusks finely – this works best by placing them in a freezer bag and crushing them with a rolling pin.
3. Mix the crust: Put butter, sugar, and vanilla sugar into a medium-sized mixing bowl, and stir in the crushed rusks. Then press everything into the greased springform pan.
4. Bake at 170°C (convection) for 5 minutes.
5. Whip the cream: Whip the cream in a tall mixing bowl using a hand mixer.
6. Melt the butter in the small pot.
7. Mix the filling: Place the quark, crème fraiche, sugar, eggs, vanilla sugar, and vanilla pudding powder in the large mixing bowl and mix everything with the hand mixer until no lumps remain.
8. Add the melted butter and stir it in.
9. Fold in the whipped cream.
10. Top the crust: Spread the washed and slightly drained blueberries on the prebaked crust, then spread the cheesecake mixture on top and smooth it out.
11. Prepare the crumble: Cut the (room temperature!) butter into small pieces and place in a mixing bowl. Add flour, sugar, and vanilla sugar, and knead with your hands until a crumbly dough forms.
12. Distribute the crumble: Distribute the crumble on top of the cheesecake mixture.
13. Bake the cake: Bake at 170°C (convection) for 45 minutes, then let the cake rest in the turned-off oven for another 15 minutes.
14. Let cool: Let the cake cool completely and refrigerate it overnight.

Nutritional Information