Blueberry Cheesecake Pie

Blueberry Cheesecake Pie

Based on 0 ratings
Anja Kordowski

Anja Kordowski

Community member

"A quick, easy, colourful and refreshing crowd pleaser that can also be prepped as a gluten-free version. The roasted almonds in the base give it a nice rich flavour."

Difficulty

Easy đź‘Ś

Preparation

30 min

Baking

0 min

Resting

240 min

Ingredients

2Servings
100 g
chopped almonds
160 g
butter
100 g
dark chocolate
340 g
cookies
500 g
frozen berries
100 g
brown sugar
80 g
starch
1000 g
quark
160 g
confectioner’s sugar
400 g
cream
2 package
cream of tartar
2
lemon zest
  • Step 1/4

    Finely crumble the cookies of your choice (e.g. choc chip) in freezer bag with rolling pin. Roast almonds in a pan. First, add the butter and leave to melt, then add dark chocolate to melt. Add mixture to cookie crumble and combine. Firmly press the mix onto the bottom of a baking pan.
    • 100 g chopped almonds
    • 160 g butter
    • 100 g dark chocolate
    • 340 g cookies

    Finely crumble the cookies of your choice (e.g. choc chip) in freezer bag with rolling pin. Roast almonds in a pan. First, add the butter and leave to melt, then add dark chocolate to melt. Add mixture to cookie crumble and combine. Firmly press the mix onto the bottom of a baking pan.

  • Step 2/4

    Combine sugar and starch with 25g of water. Add to the berries and bring mix to boil. Once boiling, remove from heat and leave to cool. Add the cooled and thickened berry mix on top of the cake base - leave a rim around the edge.
    • 500 g frozen berries
    • 100 g brown sugar
    • 80 g starch

    Combine sugar and starch with 25g of water. Add to the berries and bring mix to boil. Once boiling, remove from heat and leave to cool. Add the cooled and thickened berry mix on top of the cake base - leave a rim around the edge.

  • Step 3/4

    Combine the quark (or thick Greek joghurt) and sugar, add cream and cream of tartar - beat until everything is combined. Add some flavour of you choice, such as lemon zest or vanilla if desired. Finally, add cream mixture on top of berry/cake base. Refrigerate for 4hrs or best over night.
    • 1000 g quark
    • 160 g confectioner’s sugar
    • 400 g cream
    • 2 package cream of tartar
    • 2 lemon zest

    Combine the quark (or thick Greek joghurt) and sugar, add cream and cream of tartar - beat until everything is combined. Add some flavour of you choice, such as lemon zest or vanilla if desired. Finally, add cream mixture on top of berry/cake base. Refrigerate for 4hrs or best over night.

  • Step 4/4

    Enjoy colours and flavours

    Enjoy colours and flavours

  • Enjoy your meal!

    Blueberry Cheesecake Pie

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