Blueberry Topped Cheesecake
ready in 3 h. 15 min.
- For the topping
- 4 eggs (separated)
- 1 cup sugar (scant)
- 4 ½ cups Quark
- 1 organic lemon (juiced and zest grated)
- 2 Tbsps Corn starch
- 2 Tbsps Apricot Jam
- 4 cups Blueberries
- powdered sugar
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
To make the base mix together the flour and cocoa. Add the butter and knead quickly into a smooth dough. Wrap in clingfilm and chill for approx. 30 minutes.
Place the mixture in a cake tin lined with grease-proof paper and pierce a few times with a fork.
To make the topping, beat the egg white and a pinch of salt until stiff peaks form. Mix together the egg yolks and the sugar until light and fluffy. Add the quark, lemon juice and zest to the egg yolk mixture.
Sieve in the corn flour and then fold in the beaten egg white. Pour the mixture onto the dough and spread evenly. Bake for approx. 1 hour.
Remove from the oven and leave to cool in the tin; then remove the cake from the tin.
Heat the apricot jam with 2 tbsp water and sieve. Brush onto the cake. Place the blueberries on top of the cake and serve sprinkled with icing sugar.