Poppy seed marzipan cheesecake

Name: Poppy seed marzipan cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 115 g Flour; 1 Egg yolk (size M); 7-10 Tbsp Salt; 2 packages Vanillin sugar; 225 g Sugar; 50 g Butter; 1 glass (720 ml) Cherries; 4 Eggs (size M); 750 g Low-fat curd; 250 g Schmand; 1 package (58 g) Cheesecake Help; 1 package (250 g) ready-to-bake poppy seed mixture; 200 g Marzipan raw mass; 1 egg (size S); 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

115 g Flour
1 Egg yolk (size M)
7-10 Tbsp Salt
2 packages Vanillin sugar
225 g Sugar
50 g Butter
1 glass (720 ml) Cherries
4 Eggs (size M)
750 g Low-fat curd
250 g Schmand
1 package (58 g) Cheesecake Help
1 package (250 g) ready-to-bake poppy seed mixture
200 g Marzipan raw mass
1 egg (size S)
1 TABLESPOON Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
For the base, knead 100 g flour, egg yolk, salt, 1 packet of vanilla sugar, 50 g sugar and butter with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Grease the bottom of a springform pan (26 cm Ø). Roll out the short pastry on a floured work surface to a circle (26 cm Ø). Put into the greased springform pan, prick several times with a fork and chill for about 30 minutes.
2
In the meantime, pour the cherries into a sieve and drain well. For the cheese mixture, whisk 4 eggs (size M), 150 g sugar and 1 packet vanilla sugar with the whisk of the hand mixer until thick and creamy white. Add the curd and sour cream and stir in. Add cheesecake aid and stir in. Fold in cherries. Spread the poppy seed cake evenly on the base, add the cheese mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 60 minutes on the lowest rack. In the meantime, mix marzipan, 1 egg (size S), 25 g sugar and 15 g flour with the whisk of the hand mixer. Pour into a piping bag with star-shaped spout. Take the cake out of the oven 20 minutes before the end of the baking time, squirt the tuffs onto the edge of the quark mixture and bake at the same temperature until the end.
3
Spread the poppy seed cake evenly on the base, add the cheese mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 60 minutes on the lowest rack. In the meantime, mix marzipan, 1 egg (size S), 25 g sugar and 15 g flour with the whisk of the hand mixer. Pour into a piping bag with star-shaped spout. Take the cake out of the oven 20 minutes before the end of the baking time, squirt the tuffs onto the edge of the quark mixture and bake at the same temperature until the end. Remove from the oven, place on a grid, let cool slightly, carefully remove from the edge of the springform pan with a knife and let cool in the pan. Then remove from the mould and serve dusted with icing sugar
4
30 minutes waiting time