Cheesecake with Poppy Seeds and Apricots

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Cheesecake with Poppy Seeds and Apricots
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 30 min.
Ready in

Ingredients

for
1
For the dough
450 grams
2 tablespoons
½ cube
fresh Yeast (21 grams or approximately 1 ounce)
180 milliliters
80 grams
2
1 packet
For the filling
2 packets
Poppyseed filling (250 grams or approximately 9 ounces each)
2 tablespoons
100 grams
100 grams
4
750 grams
250 milliliters
200 grams
1 packet
vanilla Instant pudding mix (for 500 ml or approximately 2 cups of liquid)
½
organic Lemon (zested and juiced)
1 kilogram
fresh, ripe Apricots
For garnish
Powdered sugar (for dusting)

Preparation steps

1.

For the dough, pour the flour into a bowl and make a well in the center. Stir together 1 teaspoon of sugar and the crumbled yeast with some warm milk and pour into the well. Mix with a little of the flour and set aside in a warm place for 15 minutes. Add the remaining sugar, butter, eggs, milk, vanilla sugar and 1 pinch of salt. Knead until smooth, cover and let rise for 45 minutes.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

For the filling, mix the poppy seeds with the liqueur and raisins. Melt the butter and let cool slightly. Separate the eggs. Stir the yolks until smooth with the quark, kefir, sugar, butter, custard powder, lemon juice and zest. Blanch the apricots, drain, peel, halve and remove the pits.

4.

Grease a baking sheet. Roll out the dough thinly on a lightly floured work surface and line the prepared baking sheet with it, forming an edge. Spread the poppy mixture on the dough and place the apricots with the cut-side down over the mixture. Beat the egg whites until stiff, fold into the quark mixture and spread on top of the apricots. Bake in the preheated oven for about 50 minutes. Check for doneness with a toothpick.

5.

Remove the finished cake from the oven, let cool, cut into pieces and serve dusted with powdered sugar.