Poppy seed cheesecake with pears

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 75 g sugar
• 1 tbsp vanilla sugar
• 1 tbsp lemon peel, untreated, grated
• 2 egg yolks
• 2 tbsp crème fraîche
• 125 g butter
• Fat for the mold
• 8 bulb(s)
• 1 lemon(s), the juice
• 150 ml milk
• 150 g poppy seeds, ground
• 25 g hazelnuts, ground
• 20 g honey
• 30 g sugar
• 80 g breadcrumbs
• 50 g butter, melted
• 1 tbsp rum
• 150 g mascarpone
• 10 g flour
• 25 g sugar
• 1 egg(s)
• 30 ml milk
• 30 g butter, melted
• n. B. Almond flakes for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 40 minutes

Quickly prepare a smooth shortcrust pastry from the ingredients for the dough and refrigerate for about 1 hour. Line a greased springform pan (26 cm) with the dough, forming a rim about 3 cm high. For the topping, peel, halve, and core the pears, and drizzle with lemon juice. Cover the shortcrust pastry base with the halves. If you like pears, you can also spread a whole can of drained pears on the base. For the poppy seed filling, bring the milk to a boil, stir in the poppy seeds, and let it swell briefly. Stir in the remaining ingredients. Pour the mixture over the pears and smooth it down. For the cheese cream, mix the mascarpone with the flour until smooth, then fold in the remaining ingredients. Pour the cheese mixture over the poppy seed mixture and sprinkle with the flaked almonds. Bake in an oven preheated to 180-200°C for about 60 minutes. Remove the poppy seed cheesecake from the oven and let it cool in the pan. Tip: If you like more poppy seed filling on your cake, use 250 g of poppy seeds instead of 150 g and increase the remaining ingredients accordingly. For a lighter version, you can also use 250 g of quark instead of mascarpone.