Poppy Seed Cheesecake

Ingredients

• 500 g spelt whole wheat flour
• 1 cube fresh yeast
• 220 g raw cane sugar
• 300 ml lukewarm milk (3.5% fat)
• 100 g butter
• 6 Eggs
• 1 Vanilla bean
• Salt
• 250 g ground poppy seeds
• 3 tart apples
• 1 Organic lemon
• 750 g quark (20% fat)
• 250 g yogurt (3.5% fat)
• 2 packets Vanilla Pudding Powder

Instructions

1. 1.

   Sift the flour into a large bowl, make a well in the center. Dissolve the yeast with 1 tsp sugar and 80 ml milk, pour into the well, dust the edges with a little flour, cover and let rise for about 10 minutes.

2. 2.

   Add about 70 ml milk, butter, 2 eggs, vanilla bean seed, a pinch of salt and 70 g sugar to the pre-ferment. Mix all ingredients with hand mixer attachments until smooth; add more milk if needed. Cover with a damp cloth and let proof at room temperature for about an hour.

3. 3.

   Wash poppy seeds, combine with 120 ml milk and 80 g sugar in a pot, bring to a boil, remove from heat and let soak for 15 minutes.

4. 4.

   Wash, peel, quarter, core and finely grate the apples. Mix the apple grating into the poppy seed mixture.

5. 5.

   Rinse the lemon hot, pat dry, zest finely, then squeeze out the juice. Whisk quark with remaining sugar, eggs, lemon zest, lemon juice, yogurt and vanilla pudding powder.

6. 6.

   Roll out the yeast dough and lay it on a parchment-lined baking sheet. Spread alternating dollops of poppy seed mixture and cheese cream until both are used up. Bake in a preheated oven at 160°C (fan) for about 50–60 minutes until golden brown.