Poppy seed cheesecake

Ingredients for 1 servings:

• 100 g butter
• 250 g flour
• 75 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 egg(s)
• 250 g poppy seeds, ground
• 375 ml milk
• 100 g sugar
• 25 g butter
• 1 egg(s)
• 40 g cornstarch
• 4 eggs
• 75 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 500 g low-fat curd cheese
• 125 g whipped cream
• 1 pack of cream pudding powder
• ½ half lemon(s), untreated, grated peel

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

with ground poppy seeds

Dough: Quickly knead the butter into pieces with flour, sugar, salt, vanilla sugar, and egg to form a dough. Cover and chill for 30 minutes. Then roll out the dough on a floured surface, line a greased springform pan (26 cm diameter) with it, and raise the edges to about 4 cm. Prick the bottom several times. Filling: Bring 1/4 liter of milk to a boil with the poppy seeds, sugar, and butter. Let it swell for 10 minutes. Separate the egg and mix the egg yolk with 1/8 liter of milk and the cornstarch. Add the mixture to the poppy seeds, bring to a boil, and then let it cool slightly. Beat the egg whites until stiff and fold into the poppy seeds. Spread the poppy seed mixture evenly over the shortcrust pastry base. Topping: Separate 2 eggs. Beat the butter with vanilla sugar and sugar until creamy. Gradually stir in 2 egg yolks and 2 eggs. Stir in the quark, whipped cream, lemon zest, and custard powder. Beat the egg whites until stiff and fold in. Spread the quark cream over the poppy seed layer. Bake in the oven at 175 degrees Celsius (150 degrees Celsius fan-assisted) for 60-65 minutes. Let the cake cool completely before removing it from the pan.