Poppy seed cheesecake from the tray

Ingredients

Directions

1. 1

   Cut butter into pieces. Knead flour, 1 egg, butter, salt and 100 g sugar with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Wrap the dough in foil and chill for about 30 minutes. Grease the fat pan of the oven and sprinkle with flour. Mix the poppy seed mixture, 3 eggs and 2 tablespoons of quark.

2. 2

   Whip 300 g sugar, vanilla sugar and 7 eggs with the whisk of the hand mixer until very creamy. Stir the remaining quark, lemon juice and pudding powder until smooth. Fold in the egg mixture. Roll out the dough a little on a floured work surface and place on the fat pan. Roll out further or press flat until the base is covered. Spread the poppy seed mixture on the dough until smooth. Add the curd mixture by the spoonful and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Let the cake cool down and cut into pieces.

3. 3

   Roll out further or press flat until the base is covered. Spread the poppy seed mixture on the dough until smooth. Add the curd mixture by the spoonful and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Let the cake cool down and cut into pieces. Whipped cream tastes good with it