Blueberry cheesecake without crust
Ingredients
- 200 g caster sugar
- 4 tbsp corn starch
- 500 g quark
- 500 g ricotta
- 6 eggs
- 1 lemon, unwaxed, finely grated zest
- 100 g blueberries
- 2 tbsp icing sugar (optional)
- generous knob of soft butter
Method
- Preheat oven to 175 °C. Grease a flat baking dish or spring form with butter, set aside. In a large bowl, whisk quark, ricotta, eggs and lemon zest, add sugar and corn starch. Keep whisking until the mixture is smooth and uniform. Pour into the greased baking dish and smooth the surface. Scatter the blueberries over the surface. Bake for about 45 minutes, remove from oven and let cool. When cooled, dust with icing sugar (optional).