Clementine-Poppy Seed Cheesecake
The poppy seed gives the cheesecake its typical aroma and also provides valuable minerals: magnesium, for example, is necessary for the health of the nerves and the function of the muscles. Phosphorus supports the body in building healthy cells.
If you prefer to vary your choice of fruit, you can, for example, choose from peach slices or raspberries.
- For the dough
- 310 grams Pastry flour
- 30 grams fresh Yeast
- 60 grams sugar
- 100 milliliters lukewarm milk
- 1 egg
- 80 grams softened butter
- 1 pinch salt
- For the filling
- 120 grams butter
- Fat (for the mold)
- 300 grams sugar
- 4 eggs
- 1 kilogram expressed Quark (from about 1.25 kg fresh cottage cheese)
- 1 packet vanilla pudding mix
- ¼ tsp Baking powder
- ½ tsp organic grated Lemon peel
- 1 pinch salt
- ½ tsp organic grated Orange peel
- 2 cans Clementine (each 175 grams drained weight)
- 2 egg whites
- 250 grams Poppy seed filling
Place 300 grams (approximately 10 1/2 ounces )of flour into a bowl and make a well in the center. Crumble the yeast into the well along with 1 teaspoon sugar and 3 tablespoons of lukewarm milk and mix to combine. Cover and let rise 15 minutes in a warm place. Add the remaining sugar, the milk, the egg, the softened butter and the salt and knead until the dough is smooth and elastic. Cover and let rise in a warm place for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Grease a deep baking pan. Thinly roll out the dough on a floured surface then press it into the bottom and up the sides of the pan.
For the filling: Beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the quark, vanilla custard powder, baking powder, lemon zest, salt and orange zest.
Pour 2/3 of the mixture into the pan. Drain the clementines and scatter over the top. Beat the egg whites until stiff. Fold the poppy seeds into the remaining quark mixture along with the egg whites and the tangerines. Scrape into the pan. Bake until set, about 50 minutes. Cool in the pan and dust with powdered sugar to serve.