Poppy Cheesecake

Name: Poppy Cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 175 g Butter; 250 g Flour; 225 g Sugar; 2 packages Vanillin sugar; 5 Eggs (size M); 1 pinch Salt; 2 packages (250 g each) ready-to-bake poppy seed filling; 500 g Low-fat curd; 125 g Whipped cream; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 package Pudding powder "Vanilla Flavor"; 1 TABLESPOON Icing sugar; 1/2 Lemon and balm to decorate; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

175 g Butter
250 g Flour
225 g Sugar
2 packages Vanillin sugar
5 Eggs (size M)
1 pinch Salt
2 packages (250 g each) ready-to-bake poppy seed filling
500 g Low-fat curd
125 g Whipped cream
7-10 Tbsp grated rind of 1/2 untreated lemon
1 package Pudding powder "Vanilla Flavor"
1 TABLESPOON Icing sugar
1/2 Lemon and balm to decorate
7-10 Tbsp Grease
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Mix 100 g butter in pieces, flour, 75 g sugar, 1 packet vanilla sugar, 1 egg and salt with the dough hooks of the hand mixer. Quickly knead to a smooth dough with your hands. Wrap in cling film and chill for about 30 minutes. Roll out the dough into a circle (approx. 34 cm Ø) on a floured work surface. Line a greased springform pan (26 cm Ø) with the dough. Pull the dough up about 5 cm along the edge.
2
Prick the base several times with a fork. Spread the poppy seed filling on the base and spread. Separate 2 eggs for the cheese mixture. Cream 75 g butter, 1 packet vanilla sugar and 150 g sugar. Gradually stir in 2 egg yolks and 2 eggs. Stir in quark, cream, lemon peel and pudding powder. Beat egg whites until stiff and fold in. Put the mixture on the poppy seed filling and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes. Leave the cake to rest for 10 minutes in a switched-off oven. Let it cool down. Remove the cake from the tin.
3
Beat egg whites until stiff and fold in. Put the mixture on the poppy seed filling and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-65 minutes. Leave the cake to rest for 10 minutes in a switched-off oven. Let it cool down. Remove the cake from the tin. Dust the edge with icing sugar. Decorate with lemon wedges and balm
4
waiting time approx. 3 hours