John Myers
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Cheese Cake with Poppy-seed
The perfect cheese cake with poppy-seed recipe with a picture and simple step-by-step instructions.
Dough:
- 250 g Wheat flour, type 405
- 1 Msp Baking powder
- 100 g Soft butter
- 65 g Sugar
- 1 Egg
Poppy seed filling:
- 50 g Marzipan paste
- 150 ml Milk
- 80 g Sugar
- 1 Tbsp. Honey liquid
- 200 g Ground poppy seeds
- 1 tbsp Butter
- 1 pinch Cinammon
- 1 Egg
Quark topping:
- 500 g Lowfat quark
- 125 g Sugar
- 2 tbsp Lemon juice
- 2 Eggs
- 40 g Flour
- 50 g Liquid butter
Aside from that:
- 1 Egg yolks for brushing
- Knead the ingredients for the dough together well and chill for about 30 minutes. Then roll out and put in a 26 cm springform pan – form an approx. 2 cm high rim.
- For the poppy seed mixture, crumble the marzipan into the milk and bring to the boil with honey and sugar. Stir in the ground poppy seeds and bring to the boil again – remove from the heat, stir in the remaining ingredients and allow to cool. Spread on the floor.
- Mix the low-fat quark with sugar, lemon juice, eggs and flour until smooth and finally stir in the melted butter. Now distribute the quark mixture evenly over the poppy seed mixture and bake in the preheated oven (electric 180 ° C) on the middle rack for about 40 minutes.
- Remove the cake, brush with the egg yolk and bake for another 10 minutes. Let cool down a little in the tin and then place on a wire rack. Dust with powdered sugar – and you’re done!
- As a tip or suggestion, I would stir some vanilla pudding into the poppy seed mixture, because it was a bit too dry for me personally.
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