Poppy seed cheesecake with crumbles from the tray
easy
60 mins
60 mins
Ingredients
- 75 g Sultanas
- 3 TABLESPOONS brown rum
- 350 g Butter
- 350 g Flour
- 350 g Sugar
- 1 pinch Salt
- 6 Eggs (size M)
- 1 package Vanillin sugar
- 1000 g Cream curd
- 500 g Low-fat curd
- 2 packages Pudding powder "cream flavour"
- 2 packages (250 g each) ready-to-bake poppy seed filling
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Fat and semolina
Directions
- 1
Wash the sultanas, drain well and sprinkle with rum. Grease the oven pan (32 x 39 cm) well and sprinkle with semolina. Melt 200 g butter, let it cool down a little. Mix flour, 150 g sugar and salt. Add 1 egg and butter and knead into crumbles with the dough hooks of the hand mixer.
- 2
Mix 150 g butter, 200 g sugar and vanillin sugar until creamy. Stir in both quark varieties, 5 eggs and custard powder one after the other. Mix the poppy seed mixture with the sultanas. Fold in about 1/4 of the quark mixture. Pour light quark mixture into the mould and smooth it down. Pour the poppy seed mixture in patches on top. Pull through with a fork. Spread crumbles on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the second rack from below for 40-45 minutes. Let them cool down.
- 3
Pour the poppy seed mixture in patches on top. Pull through with a fork. Spread crumbles on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the second rack from below for 40-45 minutes. Let them cool down. Cut into pieces and decorate with melissa. Whipped cream tastes good with it
- 4
2 hours waiting time
Nutrition Facts
330 kcal
33 g
18 g
10 g