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Bottomless Poppy Seed Cheesecake

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Bottomless Poppy Seed Cheesecake

The perfect bottomless poppy seed cheesecake recipe with a picture and simple step-by-step instructions.

  • 100 g Butter
  • 7 piece Eggs
  • 300 g Cane sugar
  • 2 tablespoon Lemon juice
  • 1 kilogram Quark
  • 200 g Whole wheat flour
  • 1 pinch Salt
  • 2 tablespoon Taste of rum
  • 300 g Ground blue poppies
  • 125 g Freshly chopped pistachios
  • 200 g Marzipan raw mass
  • 100 g Oatmeal
  • 1 packet Baking powder
  1. Grease the springform pan with a little butter and then sprinkle with oatmeal. Preheat the oven to 180 degrees. Put butter, eggs and sugar in the bowl and stir well, then add the other ingredients, except for the marzipan !!! Stir nice and creamy. Then distribute a third of the mixture in the prepared Sprinform. Place the raw marzipan mixture cut into strips on top. Now spread the rest of the dough over it. Then put it in the oven. Bake time about 70 minutes at 180 degrees.
Dinner
European
bottomless poppy seed cheesecake

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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