Apple and poppy seed cheesecake

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 1 bag (250 g) ready-to-bake poppy seed filling
  • 6 Eggs (size M)
  • 100 g Butter or margarine
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 125 g Sugar
  • 500 g Edible quark (20 % fat)
  • 250 g Schmand
  • 1 pack of Semolina pudding
  • 6 small apples (about 125 g each)
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Mix the poppy seed filling and 1 egg. Cream fat, vanilla sugar, salt and sugar with the whisk of the hand mixer. Add curd and sour cream and stir in. Stir in the eggs one after the other. Stir in semolina pudding. Put the quark mixture into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Peel and halve apples and cut out the core.

  2. 2

    Place the apple halves close to each other with the curvature upwards in the quark mixture and press them on. Spread the poppy seed mixture in patches. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 65-70 minutes. Remove from the oven, place on a cake rack and let cool in the tin. Remove from the tin and arrange on a cake plate. Whipped cream tastes good with it

  3. 3

    2 hours waiting time

Nutrition Facts

KCAL
380 kcal
CARBS
36 g
FATS
21 g
PROTEINS
12 g

Categories & Tags

Cakes & PastriesAutumnCake