Poppy Cheesecake

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Poppy Cheesecake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in

Healthy, because

Even smarter

Poppy seeds make you fit: The black seeds have a particularly favourable composition of fatty acids, score points for their high content of iron, calcium, potassium and magnesium.

Since poppy seeds are very rich in fat, if they are stored incorrectly and for too long, they easily become rancid and then taste less good. For this reason, store the seeds in a container that can be closed tightly and kept as cool as possible and protected from light for no longer than about 4 weeks.

Author of this recipe:

Ingredients

for
1
For the dough
500 grams
2 tablespoons
1 cube
fresh Yeast (42 grams)
150 milliliters
100 grams
2
2 packets
For the topping
2 packages
Poppyseed filling (about 250 grams)
3
tart Apples
100 grams
4
750 grams
250 milliliters
250 grams
2 packages
½
Lemon (juiced and zested)
1
2 tablespoons
In addition
Fat (for the pan)

Preparation steps

1.

For the dough: place flour in a bowl and make a well in the center. Combine 1 teaspoon of sugar, crumbled yeast and some warm milk, pour into well. Sprinkle some flour over yeast and keep in a warm place for 15 minutes. Add remaining sugar, softened butter, eggs, remaining milk, vanilla sugar and 1 pinch of salt and knead until smooth dough forms.

2.

Peel apples, quarter, core and finely grate. Combine poppy seeds with grated apple. Melt butter and let cool slightly. Separate eggs. Combine quark with yogurt, sugar, butter, vanilla pudding powder, egg yolks, lemon juice and zest and mix until smooth. Oil baking sheet. Roll out dough and spread on baking sheet. Beat egg whites until stiff and fold into quark cream. Layer apple and quark mixture on the dough, finishing with quark. Combine egg yolk and milk and brush quark mixture with it. Bake in preheated oven at 160°C (approximately 325°F) for about 50-60 minutes or until golden brown. Remove from oven and dust with powdered sugar. Serve.