Poppy seed cheesecake with cherries

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 15
  • 300 g Sour cherries
  • 4 Eggs (size M)
  • 200 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 500 g Low-fat curd
  • 400 g Double cream cream cheese
  • 1 package Pudding powder "Vanilla Flavor"
  • 1 package (250 g) poppy seed mixture ready to bake
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Wash, stalk and stone the cherries. Beat the eggs, sugar, vanillin sugar and salt until thick and creamy. Mix quark and cream cheese, stir in pudding powder. Fold in sugar and egg mixture. Fold the cherries into the quark mixture and fill into the well greased and breadcrumbed box form (10.5 x 30 cm; 7 cm high). Spread the poppy seed mixture evenly as strips in the middle

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/4 hours. Remove and let cool on a cake rack. Carefully turn out of the tin and arrange on a plate. Dust with icing sugar

  3. 3

    waiting time approx. 2 hours

Nutrition Facts

KCAL
270 kcal
CARBS
27 g
FATS
13 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesCake

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