Cheesecake with poppy seeds and egg liqueur

Ingredients for 1 servings:

• 250 g flour
• 75 g sugar
• 125 g butter
• ½ pack of baking powder
• 1 egg(s)
• 1 pack of poppy seed cake
• 1 kg low-fat curd cheese
• 1 packet of Bourbon vanilla sugar
• 200 ml cream
• 4 eggs
• 150 ml egg liqueur
• 125 g sugar
• 100 g flour
• 100 ml egg liqueur

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

Place all the ingredients for the base in a bowl and knead into a smooth dough by hand. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes. For the filling, place the quark, bourbon vanilla sugar, cream, eggs, and egg liqueur in a bowl and mix with a hand mixer. Mix the flour and sugar and stir into the quark mixture in portions. Line a 28 cm springform pan with baking paper and cover with the shortcrust pastry, creating a small raised edge. Spread the poppy seed mixture on the base and spread it out. Pour the quark mixture into the pan and smooth it down. Spread 100 ml of egg liqueur over the surface. Bake in an oven preheated to 170 °C for approx. 60-70 minutes. After baking, let the cake rest in the oven with the door slightly open for a further two hours. Remove the pan from the oven and use a knife to loosen and remove the edge of the springform pan. Once cooled, dust the cake with powdered sugar if desired.