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Baked quark mini cheesecake with blueberries in a cocotte

A crustless cheesecake baked in a cocotte, creamy and protein-rich.

  • 40 min
  • 1 serving
  • Vegetarian
  • American cuisine
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Baked quark mini cheesecake with blueberries in a cocotte

Per serving

Calories
190 kcal
Protein
15.7 g
Carbohydrates
25 g
Fat
3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Quark120 g
  • Eggs25 g
  • Sugar10 g
  • Cornstarch5 g
  • Vanilla extract1 ml
  • Blueberries40 g

Contains: lactose, eggs,

In season: June – September

Method

  1. Preheat a conventional oven to 160 °C.
  2. In a bowl whisk the quark, egg, sugar, cornflour and vanilla extract just until the cream is smooth and lump-free.
  3. Rinse and dry the blueberries; pour the cream into a ramekin and scatter the blueberries on top.
  4. Bake for 25–30 minutes, until the edges are set and the centre has only a slight, custard-like wobble.
  5. Let it cool to room temperature, then chill in the fridge for at least an hour, until firm and cold.

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