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Ingredients
Blueberry Cheesecake with Chocolate Crust
- For the cheesecake topping
- 7 sheets white gelatin
- 700 grams Blueberries
- 400 grams Quark
- 3 Tbsps honey
- 150 milliliters Whipped cream
- 100 milliliters dry Red wine
- ½ packet vanilla pudding mix
- 120 milliliters Blueberry juice
- 2 Tbsps sugar
For the base: Line a 10-inch springform pan with parchment paper. Place the cereal in a blender or food processor and coarsely grind. Add the melted butter and mix. Pour the mixture into the springform pan and spread it evenly over the bottom. Firmly press and refrigerate.
For the cheesecake: Meanwhile, soak the gelatin in cold water. Rinse and pick over the blueberries and drain well.
In a food processor or blender, puree 1/4 of the blueberries and push through a sieve.
In a bowl, stir together the quark, honey and blueberry puree. Squeeze the gelatin and melt in a saucepan over low heat. Mix with 2 tablespoons of the quark cream. Then stir the gelatin mixture into the remaining quark cream. In a bowl, beat the cream until stiff and fold into the quark cream.
Spread the mixture over the cereal layer and refrigerate until set, about 2 hours.
In a bowl, combine 3 tablespoons of the red wine with the pudding powder. In a saucepan, bring the juice, the remaining red wine, sugar and spices to a boil, stir in the pudding mixture, return to a boil and remove from heat. Fold in the berries and cool slightly. Spread over the cake and let cool. Remove the sides of the springform and serve the cake cut into pieces.
(Percentage of daily recommendation)
| Calorie | 2,953 cal. | (141 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 166 g | (143 %) | ||
| Carbohydrates | 251 g | (167 %) | ||
| Sugar added | 73 g | (292 %) | ||
| Roughage | 49.1 g | (164 %) |