Ingredients
For the base
300 g wholemeal biscuits
75 g soft butter
2 tbsp sugar
½ tbsp ground cinnamon
For the filling:
450 g cream cheese,
3 eggs,
1 packet vanilla sugar
, 2 untreated lemons (zest and juice)
, 100 g sugar,
250 g blueberries.
Preparation:
So, my dears, first grind the cookies in a mortar so that they are about the size of breadcrumbs.
Alternatively, place the cookies in a freezer bag and crush them with a rolling pin. Then mix the cookie crumbs with the softened butter by hand, and add cinnamon and sugar.
Next, line a loaf tin with baking paper and then press the mixture into the bottom of the tin.
Press down firmly to create a solid base.
Then bake for approximately 10 minutes at 170–180°C (top/bottom heat). Remove the baked base from the oven and chill in the freezer or refrigerator.
Meanwhile, prepare the cream cheese filling. Mix the cream cheese with the eggs, sugar, lemon juice and zest.
Now spread the cream onto the slightly cooled base and sprinkle the berries on top.
Next, bake the cake for another 45 minutes at 180°C. Remove from the oven, cut into pieces, and let cool in the refrigerator for 2 to 3 hours.
