Poppy Seed Cheesecake with Coconut

Ingredients

• 100 ml apple juice
• 80 g dried apricots
• 1 Organic lemon
• 200 g butter
• 300 g coconut sugar
• 8 eggs
• 450 g wheat flour type 1050
• 2 tbsp cocoa powder (strongly defatted)
• 2 tsp Baking powder
• 150 ml Milk (3.5% fat)
• 150 g poppy seed mix
• 500 g marzipan base
• 500 g Low-fat quark
• 500 g cream cheese
• 1 tbsp Lemon Juice
• 1 packet vanilla pudding powder
• 1 pinch salt
• 120 g coconut flakes

Instructions

1. 1.

   Soak apricots in apple juice. Wash the lemon hot, dry it, grate the zest and squeeze out the juice.

2. 2.

   For the batter, beat butter with 150 g coconut sugar and 1 tsp lemon zest until creamy, then gradually fold in 4 eggs. Mix flour with cocoa and baking powder, then alternately whisk into the butter‑egg mixture with milk. Drain apricots, chop them finely and mix with poppy seed blend before adding to the batter.

3. 3.

   Spread half of the batter on a parchment‑lined tray and bake preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10 minutes.

4. 4.

   Remove and let cool.

5. 5.

   Roll marzipan thin between two sheets of cling film, cut into wide strips, and lay them over the cooled base.

6. 6.

   Separate the remaining eggs. Beat yolks with quark, cream cheese, remaining coconut sugar, 1 tbsp lemon juice and vanilla pudding powder. Whisk egg whites with a pinch of salt until stiff peaks form, then fold into the cheese mixture. Spread this over the marzipan, spoon the remaining batter on top, and bake in hot oven for about 40 minutes; test with a toothpick.

7. 7.

   Take the finished cake out of the oven, let it cool, and sprinkle coconut flakes on top.