A German cheesecake made better by the addition of blueberries. Higher in protein than American cheesecake, fluffy and delicious.
I am not the only blueberry lover in our household... Zoë is a total fan and likes smearing it all over her rolls. I will ONLY feed them to her bare-bellied since I am not at all into doing laundry. Those stains are pesky! They're a real treat, especially when added to cheesecake - German cheesecake that is!
If you have followed me for a while now, you know aaaaaall about my love for Käsekuchen or German cheesecake (like this pumpkin or these crustless raspberry ones!), using QUARK (a fab German dairy that's high in protein and lower in fat) versus the American cream cheese that's used in American cheesecake.
On a side note, if you're not yet following me, make sure to SUBSCRIBE HERE ASAP. I promise I will only send you mail you want. That is TONS of German recipes!
For today's Käsekuchen, I cooked and puréed some fresh blueberries and used mixed them in with part of the batter to create a blueberry marble effect. I ALSO cooked some extra blueberries and served them on top (perfect topping for pancakes, stuffed French Toast or even buttered toast as well.. YUM!).
The result: beyond mouthwatering. Your sweet tooth will forever thank you. Scroll on down for the recipe NOW.
- 6.5 tablespoon (100 g) soft butter
- ¼ c (50 g) sugar
- 1 egg yolk
- ¾ c +1.5 tablespoon (100 g) flour
- ½ c (75 g) sunflower seeds (crushed with a meat tenderizer)
- ¼ tsp baking powder
- ¼ tsp fresh lemon peel
- 1 pint blueberries
- 1 tsp vanilla bean paste
- 8.5 tablespoon (120 g) butter
- 1.25 c (125 g) sugar
- peel of ½ lemon
- pinch salt
- 14.8 oz (420 g) quark
- 5.25 oz (150 g) eggs – about 3 medium sized eggs, but better to weigh
- 2 tablespoon + 2 teaspoon (20 g) corn starch
- 2 tablespoon + 1 teaspoon (20 g) flour
- If you would like to omit sunflower seeds, simply add 60g (½ c) of all purpose flour or coconut flour.
- If you like more sophisticated flavor, add some herbs (like thyme or rosemary) to your blueberry sauce to go on top. It will give this cake a fancy, gin-like touch.
Blaubeer Käsekuchen Step By Step Instructions
Preheat oven to 350 degrees Fahrenheit. Knead together all ingredients for the crust (I just use my hands), then press down on a Springform pan prepped with parchment paper on the bottom to create an even crust, fierce with a fork, cover with aluminum foil and dried beans (you can also use these weights) and blind bake for 25 minutes.
For the blueberry sauce/purée, simply heat the blueberries in a small sauce pot, add ¼ cup of water and vanilla, and allow to boil for 5 or so minutes until the berries burst and the sauce starts to thicken. Puree half of it to use in the cake. Reserve the rest as a topping.
Remove the foil and beans. To make the batter, whisk together by hand the butter, sugar, lemon peel and salt until it’s a smooth consistency, but don’t overwork. If the butter is still too cold, microwave the mixture for 10 seconds.
Gradually whisk in the egg, making sure it stays a smooth consistency. If the eggs are too cold, it can easily become grainy. Mix together the corn starch and flour, then whisk into the butter-egg mixture until smooth. Lastly, whisk in the quark. Fill in ⅔ of the batter into the prepped springform. Mix the rest with the blueberry puree, fill into the pan and swirl with a knife.
Change your oven to the convection setting and 325 degrees (no waiting required) and bake your cake for about 50 minutes or until a cake tester or an inserted toothpick comes out clean. When finished baking, turn off oven, crack open oven door, and allow to sit in there for another hour before removing (prevents cracking).
Enjoy warm or allow to cool down. Serve with the blueberry sauce on top and dig in! You're going to LOVE Käsekuchen after this - promise!