vegetarisch dessert seizoensgerecht

Fresh Lemon Cheesecake with Blueberries

Treat yourself and your guests to this delicious, fresh lemon cheesecake. The combination of sweet blueberries, tangy lemon, and creamy cheesecake is truly delightful. And the best part? This cheesecake is also healthy! No stress, it's easier than you think. It will turn out great!

Preparation Time
60 min
Difficulty
Gemiddeld
Servings
4

Ingredients

  • 200 grams whole wheat digestive biscuits
  • 70 grams butter, melted
  • 500 grams low-fat quark
  • 200 grams light cream cheese
  • 3 eggs
  • 2 lemons (juice and zest)
  • 100 grams honey
  • 200 grams fresh blueberries
Nutritional Facts
fat 15 grams
kcal 350
carbs 40 grams
protein 15 grams

Instructions

  1. 1 Preheat the oven to 180 degrees Celsius. Meanwhile, line a baking tin (22 cm) with parchment paper.
  2. 2 Crumble the biscuits in a food processor and mix with the melted butter. Press the biscuit mixture into the bottom of the baking tin.
  3. 3 In another bowl, mix the quark, cream cheese, eggs, honey, and the juice and zest of the lemons until smooth.
  4. 4 Pour the quark mixture over the biscuit base in the baking tin and bake the cheesecake for about 40 minutes in the oven. The cheesecake is done when the edges are firm but the middle still wobbles slightly.
  5. 5 Allow the cheesecake to cool in the fridge, at least 4 hours but preferably overnight. Serve the cheesecake with the fresh blueberries for extra flavor and a beautiful presentation!