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Poppy seed cream cheesecake

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Ingredients for 1 servings:

  • 300 g sugar
  • 2 packets of vanilla sugar
  • 10 eggs
  • 2 kg low-fat curd cheese
  • 3 packs of pudding powder, cream flavor
  • 1 bag of poppy seed cake (250g)
  • 1 tbsp powdered sugar
  • Fat and semolina for the baking tray (drip pan)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Sheet cake without base

Whisk the sugar, vanilla sugar, and eggs until very creamy. Whisk the quark and pudding mix until smooth, then stir in the egg mixture in portions. Grease the oven tray and sprinkle with semolina. Whisk together 6-8 tablespoons of the quark mixture and the poppy seed mixture. Spread the remaining quark mixture on the tray. Drop the poppy seed mixture on top, tablespoon by tablespoon. Gently spread the poppy seed mixture with a fork. Bake in a preheated oven at 150°C for about 1 hour. Let the cake cool completely. Dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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