First knead all ingredients to make a smooth dough.

Spread the dough in a greased 18cm springform, press firmly and pull up the edges.

Then place the springform in the fridge for at least 1/2 hour.

In the meantime, prepare the blueberry mixture:

To do this, first slowly heat the blueberries with the sugar in a pot, bring to a boil and then puree everything.

Mix the cornstarch with 2 tbsp of water and add to the blueberries.

Bring to a boil while stirring. Then remove from the stove and let cool.

Preheat the oven to 160°C circulating heat (180°C top to bottom heat).

Put all ingredients in a blender and purée until a smooth and creamy mixture is produced.

Then remove the springform from the fridge, fill with half of the tofu mixture and spread half the amount of the blueberry mixture in blobs.

Repeat this with the remaining mixture.

For the marbling, gently move from top to bottom through the layers with a spoon.

Then bake the cake for about 60-70 minutes, until only a little bit of the filling sticks to a skewer when you make a test in the middle of the cake.

Open the oven halfway after the baking time and let the cheesecake cool down slowly.

Store the cake in the fridge until serving.

Lay out a piece of parchment paper on a board.

Slowly heat the sugar in a huge coated pan until it is melted and golden yellow.

Then stir in the sliced ​​almonds and spread the mixture immediately on the baking paper.

Allow to cool and break into chunks as desired.

Cover the cold cake with the almond brittle before serving.