CHEESECAKE WITH BLUEBERRY COMPOTE

Cheesecake! 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.

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

1. Finely grind the cookies in the Food Processor and place in a bowl. 
2. 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

1. Preheat the oven to 180 ° C.
2. 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. 
3. For full instructions : klaraslife.com

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