Cottage Cheese and Blueberry Cheesecake Recipe
I'm going to bake a stunningly delicious blueberry pie/cheesecake. The excellent combination of the sandy base, which literally melts in your mouth, with juicy cottage cheese and sweet and sour blueberries guarantees you a truly heavenly pleasure! We pamper our loved ones and ourselves with delicious treats!
Servings 6
Cook Time 90 minutes
Ingredients
Dough:
- 100 gram Butter
- 50 gram Sugar
- 1 pack Vanilla sugar
- 1 piece Egg yolk
- 1 teaspoon lemon juce
- 175 gram Flour wheat / Flour
- 1 teaspoon Baking powder
Filling:
- 350 gram Cottage cheese
- 100 gram Sugar
- 1 pack Vanilla sugar
- 2 tablespoons Sour cream
- 2 pieces Egg yolk
- 1 teaspoon Lemon zest
- 1 teaspoon Lemon juice
- 3 pieces Egg white
- 1 pinch Salt
- 250 gram Blueberries
- 2 tablespoons Corn starch
Instructions
- Butter from the refrigerator cut into pieces, add sugar, vanilla sugar, egg yolk, lemon juice, most of the flour, baking powder and knead the dough.
- Then add the remaining flour. The dough does not need to be kneaded for a long time, just collect it in a ball.
- We put the dough in a bag and send it to the refrigerator for 30 minutes.
- For the filling, cottage cheese, sugar, vanilla sugar, sour cream, egg yolks, juice and lemon zest will be beaten with a blender into a homogeneous mixture.
- Take 3 proteins, add a pinch of salt and beat into a fluffy foam with a mixer.
- Add a little whipped whites to the curd mass and stir well with a spatula from the bottom up. Here we also add corn starch.
- The baking dish is 24 cm, the bottom I covered with parchment paper. Spread the dough, distribute it with your hands in the form, forming the sides.
- Spread the curd filling alternating with blueberries.
- Blueberries can be taken both defrosted and frozen.
- Bake the cheesecake in a preheated 180 degree oven for 55 minutes.
- The finished cheesecake is allowed to cool and put in the refrigerator for 1 hour.
- Then we put the kettle on and call everyone to drink tea. Bon Appetit!