Cheesecake with poppy seeds and cherries

Ingredients for 1 servings:

• 250 g flour
• 125 g butter, cold
• 40 g sugar
• 1 pinch of salt
• 1 egg yolk
• 1 pack of poppy seed cake
• 1 jar sour cherries
• 100 g butter, soft
• 100 g sugar
• 2 eggs
• 500 g low-fat curd cheese
• 1 pack of pudding powder, vanilla
• Lemon peel, grated or flavored
• some margarine for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Make a shortcrust pastry from 250g flour, 125g cold butter, 40g sugar, a pinch of salt, and the egg yolk. Chill the dough for 1/2 hour. Grease a springform pan. Spread the dough into the pan, pushing the edges up slightly. Spread 1 packet of poppy seed cake on top, then arrange a jar of well-drained sour cherries on top. Whisk together 100g softened butter, 100g sugar, 2 eggs, 500g low-fat quark, 1 packet of vanilla pudding, and a little lemon zest, then spread over the cherries. Bake at 160°C (top and bottom heat) for about 1 hour. Dust with powdered sugar before serving.