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Saturday, July 16, 2016

lemon and poppy cheesecake

How to make lemon and poppy cheesecake recipe - Preparation time: approx. 30 minutes (plus baking and chilling time)

Makes 12 slices

For the cake mix:
70 g sugar
70 g butter
1 egg
pinch of salt
200 g flour
½ tsp baking powder

For the filling:
500 g quark
1 sachet vanilla blancmange powder
200 g sugar
250 ml full-fat milk
80 g melted butter
2 eggs
juice of 1 lemon
2 tbsp poppy seeds

butter for the baking tin
flour for the work surface

For the cake mix, cream the sugar and butter. Add the egg and salt and stir. Mix the flour with the baking powder, sieve over the sugar mixture and swiftly knead to a smooth dough. Wrap in cling film and put in the fridge for 1 hour.

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a springform (24 cm diameter) with butter. Mix the quark with the blancmange powder, sugar and milk. Stir in the melted butter and the eggs, then add the lemon juice and poppy seeds and stir well.

Knead the dough briefly on a floured surface, then roll out thinly and use to line the springform. Prick the base and sides with a fork several times and then spread the quark filling in the base.

Bake on the middle shelf for 1 hour and 15 minutes, if necessary covering with tin foil after 50 minutes to avoid the cake turning too brown. Take out of the oven, carefully remove the ring of the
springform and leave the cake to cool.

lemon and poppy cheesecake recipe
lemon and poppy cheesecake recipe
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