Poppy Seed Cheesecake with crumbles & red currant jam
Moist and fruity Poppy Seed Cheesecake with crumble and red currant jam.
Servings 10 servings
Ingredients
- Dough:
- 125 g butter vegan
- 80 g sugar
- 250 g flour
- 2 tsps of baking powder
- 1 tsp vanilla extract
- pinch of salt
- Filling:
- 80-100 g sugar
- 500 g curd or vegan alternative
- 2 tbsp of lemon juice
- 3 Tbsp vanilla pudding powder
- 2 tbsp of ground poppy seeds
- 100 g red currant jam
Instructions
- Melt the butter for the dough in a saucepan and allow to cool.
- Mix flour, sugar, baking powder, salt and vanilla.
- Add the liquid butter to the flour mix and knead quickly to crumbles.
- Lay out a baking pan with baking paper and preheat the oven to 180 degrees.
- Set aside ¼ of the crumble for the topping and place the rest in the baking pan.
- For the filling: Add all ingredients in a bowl a whisk until smooth.
- Put the filling on the dough and smooth.
- Add the jam in small pieces and spread the cover with crumble.
- Bake on the middle rack for 40 minutes. Cool briefly in the mold and then serve.
Notes
The cake lasts for 1-2 days in the fridge.