Vanilla cheesecake with apricot-poppy cream

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
3 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 24
  • 300 g Flour
  • 100 g + 250 g sugar
  • 10 Eggs (Gr. M)
  • 200 g cold + some butter
  • 7-10 Tbsp Salt
  • 1 (425 ml) small tin of apricots
  • 2 (250 g each) Bag of poppy seed filling ready to bake
  • 500 g Schmand
  • 2 packages Vanilla Pudding Powder
  • 1 kg Low-fat curd
  • 1 package Vanilla sugar
  • 2 TABLESPOONS Lemon juice
  • 200 g Whipped cream
  • 2 TABLESPOONS unground poppy seeds for decoration
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Knead the flour, 100 g sugar, 1 egg, 200 g butter in pieces and 1 pinch of salt first with the dough hooks of the mixer, then briefly with your hands to a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes.

  2. 2

    Grease a fat pan of the oven (deep baking tray; 32 x 39 cm). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). For the poppy seed mixture, drain the apricots well and dice finely.

  3. 3

    Mix poppy seed filling, 250 g sour cream, 4 eggs and 1 pudding powder until smooth. Fold in diced apricots. For the quark mixture, mix quark, 250 g sour cream, 5 eggs, 250 g sugar, 1 pudding powder, vanilla sugar and lemon juice.

  4. 4

    Roll out the dough on the bottom of the fat pan and prick several times with a fork. First spread the poppy seed mixture evenly on top, then spread the quark mixture on top. Bake in the hot oven on the lower shelf for 50-60 minutes.

  5. 5

    Let it cool down. Then whip cream until stiff. Cut the cake into about 24 pieces, decorate with cream tuffs and possibly with unground poppy seeds.

Nutrition Facts

KCAL
400 kcal
CARBS
40 g
FATS
21 g
PROTEINS
13 g