Poppy seed cheesecake with cherries
Tags:
alcohol-free
vegetarian
Description
A pinch of freshness, a pinch of fruitiness, a pinch of aroma - that's what you get when you bake this cake! Together, it's a complete delight! Are you ready for it? Then try this great cheesecake-poppy seed creation, made extra sweet and moist by the cherries and custard.
Zutaten für
For the dough
100
g
wheat flour
2
eggs
100
g
sugar
100
g
margarine
1
Teaspoon(s)
baking powder
vanilla extract to taste
1
Tablespoon(s)
baking cocoa
For the topping
2
eggs
90
g
sugar
90
g
margarine
300
g
quark
100
g
poppy-seed-fix
2
Tablespoon(s)
baking cocoa
1
Pack(s)
vanilla custard powder
vanilla extract
150
g
cherries, tinned
Preparation
Bake the dough
1
Preheat the oven to 180°C top/bottom heat. Mix flour, eggs, sugar, margarine, baking powder and some vanilla to a smooth batter.
2
Pour half of the batter into the tin and colour the other half with cocoa powder. Then pour into the mould as well.
Prepare the filling
1
Drain the cherries.
2
Mix the sugar, margarine, eggs, quark, vanilla pudding powder and Mohnfix until smooth.
3
Alternative to 100g Mohnfix: Grind 50g poppy seeds and let them swell in 25ml milk. Add 15g sugar. Melt 10g butter in a saucepan, add the poppy seed mixture and bring to the boil briefly. Leave to stand for 15 minutes. Then use like poppy seed fix.
4
Spread the drained cherries on the cake mixture and then spread the poppy seed curd mixture on top.
5
Bake the cake in the preheated oven for 45 minutes. Then cover with a piece of aluminium foil and bake at 160°C for another 30 minutes. After baking, leave the cake to cool briefly in the tin.
Zutaten für
For the dough
100
g
wheat flour
2
eggs
100
g
sugar
100
g
margarine
1
Teaspoon(s)
baking powder
vanilla extract to taste
1
Tablespoon(s)
baking cocoa
For the topping
2
eggs
90
g
sugar
90
g
margarine
300
g
quark
100
g
poppy-seed-fix
2
Tablespoon(s)
baking cocoa
1
Pack(s)
vanilla custard powder
vanilla extract
150
g
cherries, tinned
