Blueberry cheesecakes | Paulaner Brauerei München

Cookies help us in the provision of our services. The Facebook pixels help us improve our marketing activities. By using our services you agree that we may use cookies and Facebook pixels. › Find out moreOK

Blueberry cheesecakes

Paulaner blueberry cheesecakes

Ingredients

Makes 6 puddings - preparation time: 35 minutes
Baking time: 30 minutes

  • 4½oz (125g) semolina
  • 1 tsp baking powder
  • 1 package vanilla pudding mix (not instant)
  • 9oz (250g) unsalted butter
  • 9oz (250g) sugar
  • 4 eggs
  • 2.2lb (1kg) quark (or a thick, plain, non-fat yogurt)
  • juice of 1 lemon
  • 7oz (200g) blueberries

Preparation

  1. Preheat the oven to 350°F (180°C). Brush 6 ovenproof glass dishes, each holding 1 cup (250ml), with oil. Combine the semolina, baking powder, and vanilla pudding.
  2. Cream together the butter and sugar in a bowl. Beat in the eggs one by one. Add the quark or yogurt, lemon juice, and the semolina mixture, and beat until thick and creamy.
  3. Fold in the blueberries. Fill the ovenproof dishes with the cheesecake mixture and bake them in the middle of the oven for about 30 minutes. Remove from the oven and serve warm or cold right out of the dishes.

Download the recipe

Get the complete Biergarten Cookbook with a lots of further fantastic Bavarian recipes for the summer at the DK Publishing.