Poppy seed and blueberry cheesecake

Ingredients for 1 servings:

• 150 g ladyfingers, crumbled
• 2 tbsp butter, soft
• 200 g poppy seeds, ground
• 120 g sugar
• 50 g butter
• 1 tsp cinnamon
• 125 ml milk, hot
• 250 g quark, 20% (cottage cheese)
• 250 g cream cheese
• 200 g sour cream
• 2 tbsp lemon juice
• 2 eggs
• 2 tbsp cornstarch
• 1 tbsp milk powder
• 150 g sugar
• 150 g blueberries

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a very refreshing, quick-to-make cake

Knead the ladyfinger crumbs with the softened butter and press into a 26cm springform pan. Mix the poppy seeds with all the other ingredients up to and including the milk and let them stand for 30 minutes. Then spread them over the dough. Mix the quark with the remaining ingredients, but without the blueberries, and pour over the poppy seed topping. Sprinkle the blueberries on top and place in a cold oven. Turn the oven up to 200°C and let it rise for about 40 minutes. Remove from the oven, loosen the edges with a spatula and leave them like this for about 5 minutes, then bake for another 20 minutes at 140°C.