German Blueberry Cheese Cake – No Quark

When blueberries are in season you can make this German Blueberry Cheese Cake which contains no quark and that is quite convenient. Quark is not that easy to get in the USA. You would use cream cheese for making this cake. It’s an easy cake to make, you will make it over and over. If you don’t want to use blueberries use raspberries, peaches or cherries. Happy Baking!

Ingredients German Blueberry Cheese Cake

Base Cake
60 g sugar
125 g butter, soft
1 egg yolk
1 tsp lemon zest
185 g flour

Filling
300 g blueberries, fresh or frozen – alternatively raspberries
375 g cream cheese (1 package is 226g)
4 eggs, separated
1 tsp lemon zest
100 sugar
1 tbsp flour

Baking Instructions German Blueberry Cheese Cake

– Combine 60 g sugar, butter, 1 egg yolk and 1 tsp lemon zest, beat until bubbly.
– Add 185 g flour and mix until you get a dough that can be rolled. If it is too sticky use more flour.
– Keep in fridge for 20 min.
– Pre-heat oven to 150 C or 300 F.

– Layer a 26cm or 10 inch springform with parchment paper.
– Roll the dough on a smooth surface to the size of the springform. Create edges around the rim of the form.
– Bake for 10 min.

– Meanwhile combine cream cheese with 4 egg yolks and the lemon zest.
– Beat egg whites very firm and combine with the flour and the sugar.
– While beating the cheese-egg mix with hand mixer add the flour and sugar and beat until very smooth. Add the egg white mix.
– Place the filling on the half backed base cake and add the blue berries on top.
– Bake for about 1 hour on 140 C or 280 F.

When cake is done let cool off before releasing it out of the form.
Before serving sprinkle with some blueberries as decoration if you like and dust with some powdered sugar.

Recipe/Photo Source