Monday, August 11, 2008
Blueberry German Cheese Cake
This is a cheese cake based on typical German cheese cakes, which are made with Quark (instead of ricotta or cream cheese). Greek yogurt is a good replacement for quark. The cheese cake has a 'fluffier' texture than American cheese cakes and is lighter, both in taste and calories.
special needs: small 4-1/2-inch springform (also available at Target)
Cake base layer:
1/4 cup Krusteaz pancake mix
1/4 cp ff milk
1 Tbsp egg beaters
¼ ts vanilla
¼ ts baking powder
4 TB Greek yogurt
1/2 ts vanilla
1 TB eggbeaters
dash of stevia
1/2 TB Krusteaz pancake mix
zest of 1/2 lemon (microplaned)
1/2 cp fresh wild blueberries
1 ts sugar
Make the batter and the fillings in 3 separate bowls.
For base cake batter, just mix all the ingredients. Fill batter in a small, sprayed springform pan, and bake at 400F for 5 min.
For the cheese filling layer, mix quark and other ingredients until it is a really smooth, creamy texture.
For the blueberries, heat the rum and sugar in a small stainless steel pot on the stove, and mix until sugar is dissolved (1-2 min). Heat slowly. Add the blueberries, and heat mixture on medium-high for 1-2 min, turn off heat (if electric), and let simmer on still hot plate.
Now, spoon blueberry mix over the solid surface of the cake base, still in the springform pan. Carefully spoon cheese filling on top of blueberries. Bake for another 20-25 min at 400F. Let cool to room temperature before serving.