This post is also available in german/deutschSweet, rich poppy seed cheese cake, perfect for a leisurely sunday. Delicious shortcrust pastry, juicy filling and crunchy crumble. I love poppy seeds and I love cheesecake, I would say the perfect combination.
Vegan poppy seed cheese cake with crumbles. Easy and so delicious. The perfect Sunday treat.
- 125 g of flour
- 70 g of vegan butter Alsan
- 20 g of sugar
- 1 tbsp cold water
- 500 g vegan quark
- 180 g steam poppy ready to cook
- 100-120 g of sugar
- 25 g butter liquid
- 25 g cornstarch or 1/2 packet vanilla pudding powder
- 3 tbsp vegetable milk
- Abrasion of a 1/2 lemon
- 100 g of flour
- 70 g of butter
- 80 g of sugar
- 2 tbsp raisins washed
- 20 cm springform
Quickly knead all ingredients into a dough with your hands. Wrap in cling film and allow to rest for 30 minutes in the refrigerator.
Knead all ingredients with your hands to sprinkle. Put aside.
Mix the quark, lemon, butter and sugar with the whisk. Mix vanilla pudding powder or cornstarch with milk and stir in the quark mixture.
Then mix in the steam poppy. Who likes add raisins.
Preheat the oven to 180 degrees.
Remove dough from the fridge and roll out on a lightly floured work surface. Place in the springform and press on the edge.
Pierce the pastry tray several times with a fork. Add the poppy seeds mixture and smooth. Cover with crumble and bake for 40-45 minutes.
If the cake turns brown, cover with baking paper.
After the baking time, leave the cake for 15 minutes with the oven door slightly open in the oven that has been switched off.
Then place the cake on a cake rack and let it cool in the mold.
The 5 best quark alternatives
- Rich in protein and soy based are the vegan quark products from Alpro.
- Also on soy based is the vegan cottage cheese from Provamel.
- Almond-based products Qvark from Hiel
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