Vegan poppy seed cheese cake with crumbles. Easy and so delicious. The perfect Sunday treat.
Course baking
Cuisine Dessert
Keyword cheese cake
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Resting time 30 minutesminutes
Total Time 1 hourhour
Servings 8Portions
Author Klaraslife
Ingredients
dough
125gof flour
70gof vegan butterAlsan
20gof sugar
1tbspcold water
filling
500gvegan quark
180gsteam poppyready to cook
100-120gof sugar
25gbutterliquid
25gcornstarch or 1/2 packet vanilla pudding powder
3tbspvegetable milk
Abrasion of a 1/2 lemon
crumble mixture
100gof flour
70gof butter
80gof sugar
optional
2tbspraisinswashed
equipment
20cmspringform
Instructions
dough
Quickly knead all ingredients into a dough with your hands. Wrap in cling film and allow to rest for 30 minutes in the refrigerator.
crumble mixture
Knead all ingredients with your hands to sprinkle. Put aside.
filling
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.