John Myers
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Poppy Cheesecake
The perfect poppy cheesecake recipe with a picture and simple step-by-step instructions.
For the ground:
- 55 g Soft butter
- 55 g Fine sugar
- 110 g Flour
- 110 g Water
- 1 tsp Sugared lemon peel
- 1 pinch Salt
For the poppy seed cheese mixture
- 50 g Soft butter
- 1 Pack (approx 250g) Poppy seed baking for poppy seed filling
- 250 g Quark
- 300 g Cream cheese
- 1 tsp Sugared lemon peel
The floor:
- Knead the ingredients for the shortcrust pastry together well. If it is too dry, add a little water (~ 1 tbsp).
- Spread the shortcrust pastry in a size 20 tin lined with baking paper and press down a little. Put briefly in the refrigerator.
The poppy seed cheese mixture:
- Mix the butter and poppy seed bakery together well, then mix in the quark first and then the rest.
- Place the mixture on the shortcrust pastry base and smooth it out.
- Bake at 180 ° O / U heat for about 55-60 minutes.
- Let cool down and remove from the mold.
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