Blueberry White Chocolate Cheesecake with Crisp Base
recipe

A delicious cheesecake combining sweet white chocolate and fresh blueberries, made with gluten-free crisp bread. Perfect for dessert or as a treat during coffee time!
Preparation Time: 30 minutes + 4 hours chilling
Serving Size: 10-12 servings

Ingredients

- Base:
- 150 g gluten-free crisp bread
- 2 tbsp sugar
- 75 g butter
- Filling:
- 200 ml crème vanilla whipped cream
- 500 g plain quark
- 130 g white chocolate
- 2 tbsp sugar
- 2 tsp vanilla sugar
- 5 gelatin leaves
- 500 g blueberries

Instructions

1. Crush the crisp bread into fine crumbs.
2. Mix the crumbs with sugar and melted butter until well combined.
3. Press the mixture into the bottom of a springform pan lined with parchment paper and place it in the refrigerator.
4. Soak the gelatin leaves in cold water.
5. Whip the crème vanilla until fluffy, then add sugar, vanilla sugar, and quark. Mix well.
6. Melt the white chocolate and fold it into the quark mixture.
7. Cook the blueberries in a saucepan for a few minutes until they break down. Add the soaked gelatin leaves to the blueberries and stir until dissolved.
8. Pour the blueberry mixture in a thin stream into the quark mixture and stir until well combined.
9. Pour the filling over the base and let the cheesecake chill in the refrigerator overnight before serving.
Nutritional Information (per serving, estimated):
- Energy: 250 kcal
- Protein: 7 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 2 g
- Sugars: 15 g

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