Blueberry Cheesecake Sponge cake

A beautiful marriage of sponge cake and cheesecake!

Level: Easy

Serves: 8

Prep: 15 minutes

Cook: 70 minutes

Ingredients:

Sponge Cake layer:

1 cup plain flour

½ tsp baking powder

½ cup sugar

¼ tsp salt

1 egg

8g vanilla sugar or

1 tsp vanilla extract

50ml milk

50ml sunflower oil

Cheesecake layer:

100g butter (softened)

100g sugar

500g fat-free quark

200g full fat cream cheese

2 eggs

30g flour

30g corn starch

¼ tsp salt

1 tsp vanilla extract

Fruit:

350g frozen blueberries

Preparation:

Line a baking dish with baking paper. Preheat the oven to 175 degrees Celsius.

In a mixing bowl, with a hand mixer, mix together all the cake ingredients. Pour it into the lined baking dish.

For the cheesecake layer, beat the butter and sugar together until the butter is light and fluffy, then add all the other ingredients. With a hand mixer mix together until smooth. Slowly and carefully pour the mixture over the cake batter. (It needs to be really slowly so it doesn’t sink to the bottom. Scatter the blueberries on the top and bake for 70 minutes. Let the cake cool down completely before you remove it from the pan. Slice and enjoy!