Poppyseed Cheesecake (With Or Without Sugar And Wheat)

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• Step 1

  This will do for one cake ( springform pan 24cm / 9.45 inch diameter) and 6 muffins ( the muffins will be without pie crust)

  If you want to make a normal cake with sugar and flour, just use a normal pie crust recipe ( or buy a pie crust) and replace sweetener with listed quantities of sugar. You can also use cornstarch instead of carob gum then. =)

• Step 2

  For the pie crust:
  125g butter
  Sweetener ( proportionate to 100 to 150g sugar) – if you use tablets, let them dissolve in 1 or 2 tbsp hot water, you won’t need extra water then
  Pinch of salt
  200g blanched, ground almonds
  1 tsp Carob gum
  1 tsp vanilla or lemon flavoring ( or both if you like)
  2 egg yolks ( save egg whites, you’ll need them later)
  1 – 2 tbsp water

• Step 3

  Knead butter, sweetener, salt and water until smooth. Add almonds, carob gum, flavoring and egg yolks. Knead again, but not too much, otherwise it will toughen.

• Step 4

  Form a ball out of it and let it cool in the fridge for about an hour. After cooling, spread the pie crust in a springform pan ( 24cm / 9.45 inch diameter). Prick it with a fork. Put it back into the fridge for another hour.

• Step 5

  After that, blind-bake it for 15 minutes at 180° Celsius / 356° Fahrenheit ( remove the parchment paper and peas after 10 minutes). Take it out of the oven and let it cool.

• Step 6

  For the poppyseed filling:
  200g ground poppyseed
  400g cream
  Sweetener ( proportionate to 125 to 150g sugar)
  60g butter
  60g coconut flakes
  1 egg
  1 egg yolk ( save egg white, you’ll need it later)
  Pinch of salt
  1 tsp vanilla flavoring
  A few drops of rum flaovoring
  50g almonds, julienne cut ( not sure if that’s the right term)

• Step 7

  Put all ingredients, except eggs, flavoring and almonds, into a saucepan and let it boil up at low heat while stirring well all the time. Let cool down to about 60°C / 140 °F, then add eggs and flavoring and stir in.

• Step 8

  For the cheesecake filling:
  3 eggs
  3 egg whites ( from earlier)
  1kg quark ( cream cheese will probably work as well)
  Sweetener ( proportionate to 285g sugar)
  1 tsp vanilla flavoring
  1 vanilla bean ( the inner part of it)
  4 tbsp sunflower oil ( or any other neutral oil)
  10 g carob gum

• Step 9

  Mix everything together until smooth. Spread onto the pie crust and the muffin tray ( use one made of silicone).

• Step 10

  Then carefully spread the poppyseed filling onto the cheesecake filling. Sprinkle with almonds.

• Step 11

  Bake for 45 minutes at 175°C / 347 °F ( preheated oven). Let cool in the opened oven.

• Step 12

  After cooling down, the cake should be stored in the fridge.

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Cat Morley · London, GB · 1432 projects 22nd December 2013

Mmm this sounds amazing, I love poppy seeds in cakes!

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