Ingredients |
|
|
Base: |
|
|
1 |
egg |
|
20 g |
|
|
200 g |
low-fat curd |
|
50 g |
spelt flour |
|
5 g |
baking powder |
|
100 – 150 ml |
butter milk |
|
Topping: |
|
|
200 g |
skyr |
|
50 g |
cream cheese |
|
30 g |
vanilla protein powder |
|
15 g |
vanilla pudding powder |
|
60 – 80 ml |
(almond-) milk |
|
blueberries or berry mix (frozen) |
|
This is how it's done:
First stir the egg with the xylitol until foamy - add the buttermilk. Slowly add the quark and flour with the baking powder and mix well. Pour the mixture into a box mould and spread some of the berries on top. Then mix the ingredients for the topping well. Add to the berries and finally "sink" a few berries into the topping. Bake the cake for about 45 minutes at 180°C (circulating air) until golden yellow.
Tip: If you still want to top your Blueberry Cheesecake, we recommend to melt our finest white and drizzle over them!
