Poppy seed cheesecake with plums

Ingredients for 1 servings:

• 100 g margarine, soft
• 80 g sugar
• 180 g cornstarch
• 1 tsp baking powder
• 1 pinch of salt
• possibly milk, lactose-free (e.g. MinusL) or water
• 200 g poppy seeds
• 400 ml milk, lactose-free (e.g. MinusL)
• 250 g sugar
• 50 g margarine
• 1 packet of vanilla sugar
• 1 packet of pudding powder (vanilla flavor), gluten-free
• 100 ml oil
• 500 g quark
• 700 g plum(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

egg-free, lactose-free, gluten-free

For the shortcrust pastry, knead the first 5 ingredients into a smooth dough. The cornstarch may make the dough seem very dry. You can then add a little water or milk (lactose-free) if desired until the dough is more pliable. Pour the dough into a springform pan and press it flat onto the bottom. Finely grind the poppy seeds. Bring to a boil in a saucepan with 100g sugar, 50g margarine, and 100ml milk. Then remove from the heat and let it stand for about 30 minutes. For the quark mixture, mix 500g quark, 150g sugar, 1 tablespoon of vanilla sugar, 1 packet of vanilla pudding, 100ml oil, and 300ml milk. Wash and pit the plums, cut them into small pieces, and place them on the dough. Spread the poppy seed mixture and finally the quark mixture over the top. Bake in a preheated oven at 180°C (fan oven) for 1 hour. After baking, please let it cool slightly in the pan and set.