Cheesecake with blueberry compote

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.

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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 minutes

Cook Time 30 minutes minutes

Total Time 50 minutes 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.

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