Poppy seed cheesecake
easy
90 mins
90 mins
Ingredients
- 250 g + some flour
- 225 g Sugar
- 2 packages Vanillin sugar
- 1 pinch Salt
- 5 Eggs (size M)
- 100 g cold + 75 g soft butter
- 2 (250 g each) bag poppy seed bakery
- 750 g Cream curd
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 package Pudding powder "Vanilla Flavor"
- 1 TEASPOON Icing sugar
- 7-10 Tbsp Lemon wedges and balm
- 7-10 Tbsp Grease
Directions
- 1
Grease a springform pan (26 cm Ø). Knead 250 g flour, 75 g sugar, 1 packet vanillin sugar, salt, 1 egg and 100 g butter in pieces first with the dough hooks of the hand mixer and then quickly knead to a smooth dough with your hands. Cover and chill for about 30 minutes. Roll out the dough on some flour to a circle (approx. 34 cm Ø). Line a springform pan (26 cm Ø) with it. Press the dough up 4-5 cm at the edge.
- 2
Prick the base several times with a fork. Spread the poppy seed baked goods on the cake base. Separate 2 eggs. Cream 75 g butter, 1 packet vanilla sugar and 75 g sugar. Gradually stir in 2 egg yolks and 2 eggs. Stir in the quark, lemon zest and pudding powder. Beat the egg whites until stiff, then add 75 g sugar and fold in. Spread the mixture on the poppy seed filling. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave the cake to rest for approx. 10 minutes in the switched-off oven. Then take it out and let it cool down. Remove the cake from the tin.
- 3
Beat the egg whites until stiff, then add 75 g sugar and fold in. Spread the mixture on the poppy seed filling. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave the cake to rest for approx. 10 minutes in the switched-off oven. Then take it out and let it cool down. Remove the cake from the tin. Dust with icing sugar. Decorate with lemon wedges and balm
- 4
waiting time approx. 3 hours
Nutrition Facts
420 kcal
44 g
21 g
12 g