Apple poppy seed cheesecake

For 12 pieces
  • 1 bag (250 g) ready-to-bake poppy seed filling
  • 6 eggs (size M)
  • 100 g Butter or margarine
  • 1 packet Vanillin -Sugar
  • 1 pinch salt
  • 125 g Sugar
  • 500 g Quark (20% fat)
  • 250 g Schmand
  • 1 pack semolina
  • 6 small apples (approx. 125 g each)
  • fat and flour
90 minutes
light
1.
Mix the poppy seed filling and 1 egg. Mix the fat, vanilla sugar, salt and sugar with the whisk of the hand mixer until foamy. Add the quark and sour cream and stir in. Stir in eggs one at a time. Stir in the semolina. Put the quark mixture in a springform pan (26 cm Ø) sprinkled with flour and smooth it out. Peel and halve the apples, cut out the core. Place the apple halves next to each other in the curd mixture with the curvature facing up, press down. Spread the poppy seed mixture on top. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 65-70 minutes. Take out, place on a wire rack and let cool in the tin. Remove from the mold, arrange on a cake plate. Whipped cream tastes good with it
2.
2 hours waiting time
1 piece approx.:
  • 380 kcal
  • 1590 kJ
  • 12 g protein
  • 21 g fat
  • 36 g carbohydrates

0 Comments

Leave A Comment