Poppy seed cheese cake

Ingredients for 1 servings:

• 175 g butter
• 250 g flour
• 225 g sugar
• 2 tbsp vanilla sugar
• 5 eggs
• 1 pinch of salt
• 2 pts poppy seeds – baking
• 750 g quark (low-fat quark)
• 100 g cream
• ½ lemon(s), peel, untreated
• 1 pkt. Ready-made mix for cheesecake aid
• 1 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

for me the best cheesecake

Make a shortcrust pastry from 100g butter, flour, 75g sugar, 1 packet of vanilla sugar, 1 egg and salt and chill for approx. 30 minutes. Line a greased springform pan (26cm) with the pastry. Pull up the edges. Prick the base several times with a fork. Spread the poppy seed filling on the base. Separate 2 eggs. Beat the egg whites until stiff. Beat 75g butter, 1 packet of vanilla sugar and 150g sugar until creamy. Stir in 2 egg yolks and 2 eggs one at a time. Stir in the quark, cream, lemon zest and cheesecake improver. Fold in the egg whites. Pour the mixture onto the poppy seed filling. Bake at 175°C (150°C fan-assisted oven) for approx. 1 hour. Let stand for 10 minutes in the switched off oven. Let cool. Remove the cake from the pan. Dust with icing sugar to serve.