Poppy seed cheesecake with cherries

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 60 g sugar
• 1 pinch of salt
• 1 egg yolk
• 200 g poppy seeds
• 100 g sugar
• 50 g butter
• 100 ml milk
• 125 g butter
• 125 g sugar
• 2 eggs
• 500 g low-fat curd cheese
• 1 bag(s) of vanilla pudding powder
• 1 lemon(s), grated zest and 1 tbsp juice
• 400 g sour cherries fresh, or 1 jar, 720 g
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

A cake hit! Makes about 12 pieces

For the shortcrust pastry, knead the flour, cut-in butter, sugar, salt, and egg yolk into a smooth dough. Cover and chill for about 30 minutes. Finely grind the poppy seeds. Bring to a boil in a saucepan with the sugar, butter, and milk. Remove from the heat and let it swell for about 30 minutes. For the quark mixture, cream the butter and sugar until fluffy. Stir in the eggs one at a time. Stir in the quark, custard powder, lemon juice, and lemon zest. Drain the cherries from the jar, hull the fresh cherries, and pit them. Cover the bottom and sides of the springform pan with shortcrust pastry. Spread the poppy seed mixture on the base and scatter the cherries on top. Cover with the quark mixture and bake the cake in a preheated oven (175°C) for about 1 hour. Let cool, remove from the pan, and dust with icing sugar to serve.