Poppyseed – Blueberry – Cheesecake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g ladyfiners, crumbled
- 2 tablespoon butter, soft
- 200 g poppy seeds, round
- 120 g suar
- 50 g butter
- 1 teaspoon cinnamon
- 125 ml milk, hot
- 250 g quark, 20% (curd cheese)
- 250 g cream cheese
- 200 g sour cream
- 2 tablespoon lemon juice
- 2 egg (s)
- 2 tablespoon cornstarch
- 1 tablespoon milk powder
- 150 grams sugar
- 150 g blueberries
Print Recipe
Pin Recipe Instructions
- Knead the sponge fingers with the soft butter and press into a springform pan with a diameter of 26 cm.
- Mix the poppy seeds well with all the ingredients up to and including the milk and leave to soak for 30 minutes. Then spread it on the dough.
- Now stir the quark with the rest of the ingredients, but without the blueberries, and pour onto the poppy seed topping. Pour the blueberries on top and put them in the cold oven.
- Turn on 200 ° C and let rise for approx. 40 minutes.
- Take out of the oven, loosen the edge with a PALLET and leave it like this for about 5 minutes, then bake for another 20 minutes at 140 ° C.
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