German Poppy Seed Cheesecake with Shortcrust Base
Ingredients
Crust
- 300 g all-purpose flour (Type 405)
- 1 pinch salt
- 225 g butter
- 120 g sugar
- Butter, for greasing the pan
Filling
- 500 g poppy seed mix (Mohnfix)
- 75 g softened butter
- 80 g sugar
- 2 large eggs
- 500 g low-fat quark
- 1 packet vanilla pudding powder
- 1 teaspoon powdered sugar, for garnish
Preparation
Grease a 26 cm springform pan
Combine flour, salt, butter, and sugar to form a shortcrust pastry
Press the dough evenly into the prepared pan, creating a rim of about 4 cm
Preheat the oven to 160°C conventional (140°C fan)
Spread the poppy seed mix evenly over the shortcrust and smooth it
Beat softened butter and sugar until creamy
Beat in the eggs
Add quark and vanilla pudding powder, and mix well
Pour the cheesecake mixture over the poppy seed layer and smooth the top
Bake the cheesecake in the preheated oven for about 60 minutes
If the cake is browning too much, cover with aluminum foil and continue baking
Let the cheesecake cool completely in the oven after baking
Remove from the pan only after cooling
Tips
This cheesecake can be prepared a day in advance; let it cool overnight. It will keep in the refrigerator for at least 2 days
Notes
This poppy seed cheesecake serves about 12
