Poppy Plum Cheesecake

(Slightly adapted from the blog Grain de Sel – Salzkorn) Variations: The original recipe used tinned sour cherries. I'd prefer fresh ones. Blueberries or peaches would be nice in this cake, too.
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Uploaded by: krus mynta


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fresh plums, pitted and quartered (I used about 350g)

for the shortcrust:

160 g flour

80 g butter

40 g sugar

pinch of salt

cold water

for the quark mixture:

2 eggs

60 g sugar

250 g quark

100 g yoghurt

seeds of 1 vanilla bean

zest and juice of 1 lemon

30 g starch

for the poppy mixture:

100 g grounded poppy seeds

15 g butter

35 g sugar

65 ml milk



for the shortcrust quickly knead flour, butter, sugar, salt and water into a smooth dough. let rest in the fridge for at least half an hour.


for the poppy mixture put all ingredients into a pan and bring to a boil. turn off the heat and let the mixture rest for half an hour.


for the quark mixture beat eggs and sugar until fluffy. now mix in quark, yoghurt, lemon juice and zest, vanilla seeds and starch.


preheat the oven to 175 degree celsius (350 °F). butter your cake tin (I used a 23 cm springform pan) and dust with bread crumbs. roll out the shortcrust into a flat round and put it into the pan. with your fingers adjust the edges, they should be about 5 cm high.


alternatingly, put plums and spoonfuls of the quark mixture and of the poppy mixture onto the crust.


bake for at least 1 hour (mine took almost 75 minutes) or until baked thouroughly in the center and golden at the edges. turn off the oven and let the cake rest in it for ten more minutes with the oven door ajar. (this way you prevent your cake from cracking)



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