Description
Genieße diesen leckeren Käsekuchen mit Heidelbeerkompott! Der cremige Kuchen harmoniert perfekt mit dem frischen Heidelbeerkompott und bietet ein fruchtig-süßes Erlebnis, das nicht zu schwer ist. Ideal für Sommerfeste oder besondere Anlässe.
Ingredients
- For the Cheesecake:
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200 g cookies (e.g., butter cookies)
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100 g butter, melted
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600 g quark
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200 g cream cheese
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150 g sugar
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1 packet vanilla sugar
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3 eggs
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200 ml heavy cream
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1 tbsp lemon juice
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1 tsp vanilla extract
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1 tsp baking powder
- For the Blueberry Compote:
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300 g fresh or frozen blueberries
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2 tbsp sugar
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1 tbsp lemon juice
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1 tsp cornstarch (optional, to thicken the compote)
Instructions
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Preheat the oven to 180°C (350°F).
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Crush the cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin. Mix with melted butter and press into a 24 cm springform pan. Bake for 10 minutes.
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Mix the quark, cream cheese, sugar, vanilla sugar, lemon juice, vanilla extract, and baking powder in a large bowl. Gradually add the eggs and heavy cream, stirring until smooth.
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Pour the cheese mixture over the pre-baked crust and bake for 45-50 minutes, until the top is lightly golden and firm.
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Let the cheesecake cool completely.
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For the compote: In a small pot, combine the blueberries, sugar, and lemon juice. Simmer over medium heat until the berries soften. Mix the cornstarch with a little water and stir into the blueberries to thicken the compote.
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Let the compote cool, then pour over the cheesecake. Serve chilled.
Notes
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The cheesecake yields approximately 8-10 servings.
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You can replace the blueberry compote with other berry varieties like strawberries, raspberries, or blackberries.
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For a vegan option, substitute with plant-based cream cheese and heavy cream.
- Prep Time: 20 Minuten
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
