Cream cheesecake with poppy seed

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4.3 6
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Grease
  • 250 g + some flour
  • 225 g Sugar
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 5 Eggs (Size M)
  • 125 g cold + 75 g soft butter
  • 2 (250 g each) Poppy seed bakery bag (ready-to-bake poppy seed filling)
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 750 g Cream quark (40 %)
  • 1 pack of Pudding powder "Vanilla"
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp untreated lemon and balm

Directions

  1. 1

    Grease a springform pan (26 cm Ø; 7-8 cm high). Knead 250 g flour, 75 g sugar, 1 vanillin sugar, salt, 1 egg and 125 g butter in pieces first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 30 minutes.

  2. 2

    Roll out the dough on some flour to a circle (approx. 34 cm Ø). Line the springform pan with the dough, pressing up 4-5 cm at the edges. Prick the base several times with a fork. Spread the poppy seed bake

  3. 3

    Separate two eggs. Cream 75 g butter, lemon zest, 1 vanillin sugar and 75 g sugar. Stir in 2 egg yolks and 2 eggs separately. Stir in curd cheese and pudding powder. Beat 2 egg whites until stiff, while pouring in 75 g sugar. Fold into the cheese mixture. Spread on the poppy seeds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 1 hour. Leave to rest in the switched off oven for about 10 minutes. Then let it cool down in the mould (preferably overnight). Dust with icing sugar and decorate before serving

Nutrition Facts

KCAL
430 kcal
CARBS
44 g
FATS
21 g
PROTEINS
12 g

Categories & Tags

Cakes & PastriesCakeCake

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