Poppyseed Cheesecake with Cherries
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 300 g butter
- 285 g suar
- 1 pinch (s) salt
- 1 egg yolk
- 200 g poppy seeds
- 100 ml milk
- 2 egg (s)
- 500 g quark (low-fat quark)
- 1 packet custard powder (vanilla flavor)
- Lemon (s), zest, grated
- 1 tablespoon lemon (s) juice
- 700 g sour cherries
- Icing sugar for dusting
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, knead the flour, 125 g butter, 60 g sugar, salt and 1 egg yolk to form a smooth dough, refrigerate for 30 minutes.
- Finely grind the poppy seeds. Briefly bring to the boil in a saucepan with 100 g sugar, 50 g fat and milk. Remove from the stove and let it swell for about 30 minutes.
- For the quark mixture, stir together 125 g butter and 125 g sugar until frothy. Add eggs one at a time. Stir in the quark, pudding powder, lemon zest and juice. Clean, wash and stone the cherries.
- Grease the springform pan (26 cm) and press in the dough. Pull up an approx. 4 cm high edge. Place the poppy seed mixture, cherries and quark on top.
- Bake in the preheated oven at 175 degrees for about 1 hour. Let cool and dust with powdered sugar.
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