Klara`s Life
  • Home
  • Recipes
    • All recipes
    • Basics
    • Breakfast & Brunch
    • Sweets
    • Drinks
    • Main Courses
    • Salads
    • Snacks & Appetizer
    • x-mas
  • Travel&Events
  • Cooperations
    • privacy Policy
  • Press
  • About us
  • Deutsch
  • Home
  • Recipes
    • All recipes
    • Basics
    • Breakfast & Brunch
    • Sweets
    • Drinks
    • Main Courses
    • Salads
    • Snacks & Appetizer
    • x-mas
  • Travel&Events
  • Cooperations
    • privacy Policy
  • Press
  • About us
  • Deutsch
Klara`s Life
All recipesRecipesSweets

Cheesecake with blueberry compote

by Klaraslife 24. March 2019
written by Klaraslife 24. March 2019
Jump to Recipe Print Recipe

This post is also available in: german/deutschCheesecake! There’s nothing like a piece of fresh cheesecake. Today I was awake earlier than usual. The birds already start to sing at 5 am in the morning and I really wanted to bake this cake. Because we want to enjoy the cheesecake later after lunch. It`s have become a tradition that we bake our cakes or pastries on Sundays or generally for ourself. I think it´s always great to bake or to cook self so you know all the ingredients what´s in your meal.Cheesecake
18 cm springform
Base
80 g of cookies
60 g vegan butter, melted
2 tbsp sugar
Cheesecake
250 g (soy) quark
250 ml of oat milk
37 g vanilla pudding powder
1 tbsp lemon juice and lemon zest
1 tsp vanilla extract or 1 packet of vanilla sugar
4-6 tbsp sugar, amount to taste
Blueberry compote
150 g blueberries frozen
1 tsp. Starch + 1 tbsp cold water
1 tbsp of sugar

Lay a springform with baking paper and grease the form.
Base
Finely grind the cookies in the Food Processor and place in a bowl. Mix the cookies, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom of the pan and slightly up the sides. Put aside.
Cheesecake
Preheat the oven to 180 ° C.
Prepare vanilla pudding powder with 250 ml milk according to the package instructions. Stir vigorously so that nothing burns. Then set aside and let cool slightly. In the meantime mix the quark with lemon juice / zest, vanilla and sugar creamy and stir the pudding under the quark mixture. Put the cheesecake mixture on the cookie base and smooth it out.
Bake the cake for 30-35 minutes and then let cool completely in the form.
After cooling, the cake becomes firm.
Blueberry compote
Place the blueberries sugar and 1 tablespoon of water in a small saucepan and heat. When the mass has thawed, mix the starch with water and add to the pot. Bring to a boil briefly and fill in a bowl. Allow the compote to cool completely.
When the cake is cold, carefully loosen the form (possibly using a knife to loosen the cake from the form) and pour with the blueberry compote.
Who likes serving the cake with fresh raspberries or blueberries.

Enjoy.
  
Cheesecake has been part of my childhood. We enjoy it on birthday parties or family celebrations on a beautifully decorated table. I think it is a cake that everyone likes.
This variant is super easy, creamy and so delicious.
I always use vanilla pudding powder for my cheesecake. But you can also use corn starch.
The filling is beautifully creamy and together with the blueberry compote a wonderful combination of flavors.

Print

Cheesecake with blueberry compote

This cheesecake with blueberry compote is so creamy and the perfect sunday and birthday cake. It´s an easy and delicious cake. It´s vegan and If you want also gluten free.
Course Cheese Cake
Cuisine Dessert
Keyword cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 1 Cake
Author Klaraslife

Ingredients

18 cm springform

    Base

    • 80 g cookies
    • 60 g vegan butter melted
    • 2 tbsp sugar

    Cheesecake

    • 250 g soy quark
    • 250 ml of oat milk
    • 37 g vanilla pudding powder
    • 1 tbsp lemon juice and lemon zest
    • 1 tsp vanilla extract or 1 packet of vanilla sugar
    • 4-6 tbsp sugar amount to taste

    Blueberry compote

    • 150 g blueberries frozen
    • 1 tsp. Starch + 1 tbsp cold water
    • 1 tbsp of sugar

    Instructions

    • Lay a springform with baking paper and grease the form.

    Base

    • Finely grind the cookies in the Food Processor and place in a bowl. 
    • Mix the cookies, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom of the pan and slightly up the sides. Put aside.

    Cheesecake

    • Preheat the oven to 180 ° C.
    • Prepare vanilla pudding powder with 250 ml milk according to the package instructions. Stir vigorously so that nothing burns. Then set aside and let cool slightly. In the meantime mix the quark with lemon juice / zest, vanilla and sugar creamy and stir the pudding under the quark mixture. 
    • Put the cheesecake mixture on the cookie base and smooth the filling into the crust. Use this set.
      Bake the cake for 30-35 minutes and then let cool completely in the form.
    • After cooling, the cake becomes firm.

    Blueberry compote

    • Place the blueberries sugar and 1 tablespoon of water in a small saucepan and heat. When the mass has thawed, mix the starch with water and add to the pot. Bring to a boil briefly and fill in a bowl. Allow the compote to cool completely.
    • When the cake is cold, carefully loosen the form (possibly using a knife to loosen the cake from the form) and pour with the blueberry compote.
    • Who likes serving the cake with fresh raspberries or blueberries.
    • Enjoy.

    Notes

    • If you`re not vegan you can use regular dairy products.
    • For a big cake double the ingredients.
    • Instead of raspberries you can use blueberries as well.
    • If you want a gluten free cake you can use gluten free cookies.
    • For homemade quark. Use a 700 g dairy free yogurt and pour it into a strainer lined with a cloth. Now let it drain overnight or 12 hours. You will get 500 g quark.

     

    Did you make a recipe? Leave a comment.

    Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE


    ©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.


    0

    Ähnliche Beiträge

    bakingberriesblueberrycakecheesecakecompote
    4 comments
    0
    FacebookTwitterPinterestEmail
    Klaraslife

    previous post
    Challah bread recipe with raisins and sliced almonds
    next post
    Carrot Ginger Soup

    You may also like

    King Cake Recipe

    5. January 2021

    Savoury poppy seed cookies with thyme

    13. December 2020

    Oven roasted cauliflower with chilli

    10. December 2020

    Mince Pie with apples and nuts

    5. December 2020

    Chocolate biscotti with almonds and cinnamon

    4. December 2020

    Pear and almond cake with tonka bean

    26. November 2020

    Oven baked squash with kale chips

    20. November 2020

    Spelt buns with vanilla sauce

    10. November 2020

    Roasted pumpkin soup with apple & sage

    31. October 2020

    Lentil pumpkin curry recipe

    21. October 2020

    4 comments

    Käsekuchen mit Heidelbeerkompott - Klara`s Life 24. March 2019 - 07:29

    […] English […]

    0
    Reply
    Orange pound cake | easy moist cake recipe - Klara`s Life 23. February 2020 - 13:50

    […] Cheesecake with blueberry compote vegan and creamy […]

    0
    Reply
    Poppy Seed Cheesecake with Crumble and Jam - Klara`s Life 4. April 2020 - 20:32

    […] Cheesecake with blueberry compote […]

    0
    Reply
    Rhubarb cheesecake with cookie base Klara`s Life 26. April 2020 - 09:07

    […] Cheesecake with blueberry compote […]

    0
    Reply

    Leave a Comment Cancel Reply

    Save my name, email, and website in this browser for the next time I comment.

    Recipe Rating




    About Me

    About Me

    We are Kathrin & Ramin. We love cooking, nature & a good cup of coffee. contact: klaraslife@gmx.de

    Keep in touch

    Facebook Instagram Pinterest Linkedin Youtube

    Instagram

    No any image found. Please check it again or try with another instagram account.

    Pinterest

    @klaraslife

    Popular Posts

    • 1

      Vegan Blueberry Twist bread with vanilla icing

      2. January 2019
    • 2

      Hazelnut Cake recipe

      25. June 2018
    • 3

      Savoy cabbage casserole | easy oven baked recipe

      18. November 2019
    • 4

      Orange almond cake | easy cake recipe

      29. January 2019
    • 5

      Vegan Bao Buns with vegetable filling

      6. July 2019
    • 6

      Poppy seed Babka recipe with fluffy yeast dough

      28. March 2020

    Newsletter

    Subscribe my Newsletter for new blog posts, tips & new photos. Let's stay updated!

    Categories

    • All recipes (391)
    • Basics (25)
    • Breakfast & Brunch (67)
    • Drinks (19)
    • Main Courses (121)
    • Recipes (391)
    • Salads (15)
    • Snacks & Appetizer (23)
    • Sweets (171)
    • Travel & Events (3)
    • x-mas (28)

    Follow me on Instagram

    No any image found. Please check it again or try with another instagram account.

    Impressum

    Datenschutz

    • Facebook
    • Instagram
    • Pinterest
    • Linkedin
    • Youtube

    Copyright @2020 - All Right Reserved. Designed and Developed by PenciDesign


    Back To Top