Poppy seed and cranberry cheesecake

Ingredients for 1 servings:

• 250 g flour
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 125 g butter
• 4 eggs
• 75 g butter
• 1 lemon(s) (organic), zest
• 1 packet of vanilla sugar
• 150 g sugar
• 750 g quark
• 1 packet of pudding powder (vanilla flavor)
• 125 g cranberries, dried
• 500 g poppy seed paste
• n. B. Icing sugar for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the first six ingredients into a shortcrust pastry. Wrap in foil and refrigerate for about 30 minutes. Preheat the oven to 175°C (155°C fan-assisted). Roll out the dough between two layers of cling film (shortcrust pastry is best handled this way) slightly larger than the base of the 26 cm springform pan. Line the springform pan with baking paper and slide the dough into it, forming a rim. Prick the base several times with a fork. Refrigerate. Separate 2 eggs. Beat the butter, lemon zest, vanilla sugar, and 75g of sugar until fluffy. Stir in the eggs and egg yolks. Mix the quark with the custard powder and fold in the cranberries. Beat the egg whites with 75g of sugar until stiff peaks form, then fold into the mixture. Spread half of the poppy seeds on the cake base and cover with half of the quark mixture. Spread the remaining poppy seeds on top and pour the remaining quark mixture over the top. Bake for about 60 minutes. Let it rest in the turned-off oven for about 10 minutes to prevent the cake from collapsing. Remove from the oven and let it cool. Dust with powdered sugar.