John Myers
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Cherry Poppyseed Cheesecake
The perfect cherry poppyseed cheesecake recipe with a picture and simple step-by-step instructions.
Floor:
- 120 g Butter
- 1 tsp Salt
- 1 packet Vanilla sugar
- 120 g Sugar
- 4 Eggs
- 6 tbsp Milk
- 310 g Flour
- 0,5 packet Baking powder
Covering
- 1 packet Poppy seed baking
- 2 lb Quark
- 275 g Sugar
- 4 Eggs
- 1 a cup Cream
- 1 a cup Milk
- 0,5 a cup Salad oil
- 1 packet Vanilla sugar
- 1 packet Custard powder
- 2 Glasses Morello cherries
- 2 packet Icing powder
- Make a batter from the ingredients for the base and spread it on a greased tray.
- Spread the poppy seed bake on the floor in blobs. Make a cream from quark, sugar, eggs, cream, milk, salad oil and pudding powder (the cream cup serves as a measuring cup, tightly measured) and spread it on the floor.
- Spread the drained cherries on the cheese cream and bake the cake at 175 ° C for about 40 – 50 minutes. Take the cake out of the oven.
- Make the cake topping with the drained cherry juice and pour over the cake.
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