Blueberry Cheesecake with the Thermomix® is our go-to cake when we need something quickly for guests. The trick: we whip 5 eggs with hot water for 8 minutes until foamy while the oven preheats. This sponge base carries the heavy quark filling and stays light and airy at the same time.
Most cheesecake recipes use shortcrust or creamed sponge as the base. We use a whisked sponge because it needs far less fat and still holds up firmly under 1 kg of quark filling. The butterfly whisk beats the eggs stiff in 3 minutes, then we trickle in the sugar over 5 minutes. The volume doubles, the mixture turns pale and firm. Without this foaming step the base would collapse after baking.
Blueberry Cheesecake with the Thermomix®
Ingredients 0 / 12 ✓
- 5 eggs
- 2 tbsp water hot
- 150 g sugar
- 120 g flour
- 1 tsp baking powder
- 130 g sugar
- 500 g low-fat quark
- 250 g quark 40% fat
- 250 g Mascarpone
- 1 sachet vanilla custard powder
- 2 eggs
- 400 g blueberries
Instructions 0 / 6
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1
Whip the eggs until foamy.
Preheat the oven to 180 °C. Insert the butterfly whisk into the mixing bowl, add 5 eggs, mix for 3 min / speed 4 and gradually pour the water through the lid opening while mixing.
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2
Add the sugar.
Mix for a further 5 min / speed 4, trickling the sugar through the lid opening as it runs.
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3
Mix the batter.
Mix the flour with the baking powder, add to the mixing bowl and fold in for 10 sec / speed 3.
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4
Spread the batter on the baking tray.
Line a baking tray with baking paper, spread the batter evenly over it and pre-bake for 5 minutes.
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5
Mix the cream.
Meanwhile, add the sugar, low-fat quark, quark 40%, Mascarpone, vanilla custard powder and eggs to the mixing bowl and mix for 10 sec / speed 4.
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6
Bake the cake.
Spread the mixture over the pre-baked sponge, scatter the blueberries on top and bake for a further 30 minutes.
Nutrition per serving
Why hot water when whipping the eggs
2 tbsp of hot water stabilises the foam. The egg white denatures more quickly with warmth, so the air bubbles stay smaller and more even. Cold water would take longer and give a coarser result. We pour the water through the lid opening while the butterfly whisk runs at speed 4.
The three-quark combination for a creamy topping
The topping is made from 500 g low-fat quark, 250 g quark (40% fat) and 250 g Mascarpone. This combination gives the right balance: the low-fat quark provides structure and stops the mixture becoming too rich. The 40% quark makes it creamy. The Mascarpone binds the moisture and ensures the topping does not turn watery after cooling.
1 sachet of vanilla custard powder and 2 eggs stabilise the mixture further. Without the custard powder the topping would release liquid during baking and the base would turn soggy. 10 seconds at speed 4 is enough to blend everything smooth without beating in air.
5 minutes of pre-baking prevents a soggy base
The sponge base needs 5 minutes in the oven on its own before the quark filling goes on. During that time the surface sets and forms a light crust. This layer acts as a barrier against the moisture from the quark. If you spread the filling directly on the raw batter, the base soaks through and becomes stodgy.
Blueberries fresh or frozen
We scatter the blueberries straight onto the quark filling without thawing them first. Frozen berries release less juice during baking than fresh ones, so the filling stays firmer. Fresh blueberries work just as well, they simply sink in a little deeper. Both give great results and the visual difference is minimal.
30 minutes at 180 degrees is enough
After pre-baking the base, the cake bakes for a further 30 minutes at 180 °C top and bottom heat. The surface should turn lightly golden but not crack. If the centre still wobbles slightly when you shake the tray, the cake is done. It firms up as it cools. Too long in the oven and the quark filling turns dry and crumbly.
We leave the cake in the switched-off oven with the door slightly open for 10 minutes. This prevents the surface from cracking due to a sudden change in temperature. Then leave it to cool completely on a wire rack before slicing.
Leftovers the next day
Quark cake should go straight into the fridge once it has cooled. At room temperature the filling spoils within 4 to 5 hours because quark is very high in protein. Covered, the cake keeps for 3 days. Freezing works, but the texture becomes slightly grainy after thawing. Best eaten fresh.
Other berries instead of blueberries
Instead of blueberries you can use raspberries, blackberries or cherries. Stone and halve the cherries first, otherwise they burst during baking and stain the filling heavily. Strawberries would release too much water and are too juicy for this cake. Redcurrants work, but they stay quite tart, so you will need an extra 20 g of sugar in the filling.
More cake recipes with the Thermomix®:
- Crumble Cake Thermomix®
- Fanta Cake with the Thermomix®
- Solero Cake with the Thermomix®
How other recipes approach this
Goes well with: coffee and vanilla ice cream.
We rely on the pre-baked sponge base. The classic “Grandma’s Cheesecake” approach uses shortcrust pastry made from butter, flour, sugar and egg, baked for 65 to 70 minutes at 180 °C fan. The crumble version also uses shortcrust pastry, plus 750 g low-fat quark with soured cream and fresh blueberries, baked at 190 °C for one hour. Cookidoo shows a sugar-free quark variation, while other blogs swear by a Mascarpone topping. We stick with the sponge from 5 eggs, quark plus Mascarpone, and vanilla custard powder rather than plain cornstarch. The base carries 1 kg of filling without going soggy, and the Thermomix® makes the sponge light in just two steps. Fresh or frozen blueberries both work perfectly.
