A cheesecake with quark and poppy seeds, moist and delicious. My friends who tried it were really excited. Poppy seeds have not been an ingredient in my cake recipes for so long. But you never stop learning, you learn for a lifetime, right :-)

Ingredients for the base: (Info: A ø28cm baking pan is used)
280 grams of flour
125 grams of butter
70 grams of sugar or 100 grams of erythritol
1/2 sachet baking powder
Maybe a pinch of salt
1 eggs
2 sachets of vanilla sugar
Maybe a few splashes of milk as a kneading aid if the dough doesn't come together :-)

Ingredients for the poppy layer:
200 grams of ground poppy seeds
550 ml milk
75 grams of soft wheat semolina
3 sachets of bourbon vanilla sugar
125 grams of sugar
20 grams starch (dissolved in part of the 650 ml milk)
1 teaspoon cinnamon powder
1 egg

Ingredients for the curd filling:
500 grams of low-fat quark
3 eggs
125 grams of butter
30 grams of icing sugar for the egg whites (making the egg whites)
zest of a lemon
50 grams of starch
125 grams of sugar
3 sachets of bourbon vanilla sugar

Since the poppy seed mass is hot after cooking, it only takes 55 minutes to bake at 170°C, top and bottom heat

✔ I N S T A G R A M
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✔ F A C E B O O K
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