Poppy seed cheesecake with cherries

Name: Poppy seed cheesecake with cherries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Flour; 125 g Butter or margarine; 60 g Sugar; 1 pinch Salt; 1 Egg Yolk; 200 g Poppy; 100 g Sugar; 50 g Butter or margarine; 100 ml Milk; 125 g Butter or margarine; 125 g Sugar; 2 Eggs (size M); 500 g Low-fat curd; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp grated rind of 1 untreated lemon; 1 TABLESPOON Lemon juice; 1 glass (720 ml; separation weight 460 g) Sour cherries; 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar for dusting

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Flour
125 g Butter or margarine
60 g Sugar
1 pinch Salt
1 Egg Yolk
200 g Poppy
100 g Sugar
50 g Butter or margarine
100 ml Milk
125 g Butter or margarine
125 g Sugar
2 Eggs (size M)
500 g Low-fat curd
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp grated rind of 1 untreated lemon
1 TABLESPOON Lemon juice
1 glass (720 ml; separation weight 460 g) Sour cherries
7-10 Tbsp Grease
7-10 Tbsp Icing sugar for dusting

Directions

1
For the shortcrust pastry, knead all ingredients with the dough hooks of the hand mixer to a smooth dough. Cover and let it rest in the fridge for about 30 minutes. Grind the poppy seeds finely. Put them into a pot with sugar, fat and milk and let it boil up once.
2
Remove from the stove and let it swell for about 30 minutes. For the quark mixture, stir the fat and sugar until foamy. Add the eggs one after the other. Fold in quark, pudding powder, lemon peel and lemon juice. Drain the cherries.
3
Grease a springform pan (26 cm Ø) and press the short pastry into it. Pull up an approx. 4 cm high rim. First spread the poppy seed mixture on the base. Spread the cherries on top and cover with the quark mixture.
4
Smooth out and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Remove from the springform pan and let cool. Dust with icing sugar.