Recents in Beach

Lemon cheese tarts with blueberry sauce

cakes, small pastries, all delicious, but sometimes a simple cheesecake can be just as delicious. I shared a raspberry cheesecake and a blueberry cheesecake before, but these lemon cheesecakes are a bit easier to make. Luckily just as delicious! The sour taste of lemon goes well with the whipped cream and the somewhat sweeter blueberry sauce. You can keep the cakes in the fridge for 2-3 days.

Ingredients (for 6 quark tarts - cake rings ø 7,5 cm)

For the bottom
200 grams bastogne cookies
75 grams unsalted butter

For the cheesecake
250 ml full curd cheese
125 ml whipped cream
75 grams white soft sugar
4 leaves of gelatin
1 lemon (juice + grater)

For the blueberry sauce
125 grams (frozen) blueberries
1.5 tbsp fine granulated sugar

125 ml whipped cream
1 litre of fine granulated sugar



 How do you make it?
1. Cover a flat surface (e.g. a baking tray or a large chopping board) with baking paper. Put 6 cake rings of ø 7.5 cm on this and cover them with acetate foil. Baking paper is also possible.

2. Put the bastogne cookies in the food processor or the bowl of your hand blender and grind them finely. Melt the butter on low heat. Pour into the cookie crumbs and mix well. Divide the crumbs over the cake rings and press well. Put them in the fridge.

3. Soak the gelatine in plenty of cold water. Grate the lemon and squeeze out the juice. Heat the lemon juice in a saucepan on low heat. Remove from the heat when the juice almost starts boiling and add the squeezed gelatin. Stir well.

4. While the lemon juice cools down a little, beat the whipped cream until stiff. Add the sugar little by little while mixing.

5. Add the full curd cheese, the lemon rind and the lemon juice to the whipped cream and mix briefly. Then divide the quark mixture over the cake rings. Leave to set in the fridge for at least 5 hours.

6. Put the blueberries in a saucepan (and let thaw). Add the sugar. First heat on low heat, keep stirring so the berries break open and dissolve the sugar. When you notice that a sauce is formed, turn up the heat a bit. Let it boil for about 3 minutes and stir now and then, you'll see that the sauce starts to thicken a bit. Keep in a closed jar or container.

7. Before serving, whisk 125 ml of whipped cream with a teaspoon of sugar until stiff. Remove the quark tarts from the rings. Serve with some whipped cream and the blueberry sauce.

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