🥧 Poppy seed cheesecake with fruits
Ingredients
For the poppy seed layer:
200 g ground poppy seeds
200 ml milk
80 g sugar
1 vanilla sugar

40 g semolina
1 egg
40 g butter
A pinch of cinnamon (optional)
For the cheese layer:
500 g soft cheese
2 eggs

80–100 g sugar
1 vanilla sugar
1 tablespoon lemon juice
2 tablespoons vanilla pudding powder
To finish:
200–300 g fruit (blueberries, apricots, raspberries or a combination of these)
Icing sugar for sprinkling
Preparation

Poppy seed layer
Heat the milk and add the poppy seeds, sugar, vanilla sugar and semolina.
Cook briefly, stirring constantly, until the mixture thickens.
Set aside, stir in the butter, then, once it has cooled slightly, add the egg.
Spread the poppy seed mixture on a baking tray lined with baking paper (approx. 30×20 cm).

Cottage cheese layer
Mix all the ingredients for the cottage cheese filling until smooth.
Pour evenly over the poppy seed layer.
Fruit
Spread the fruit evenly over the cottage cheese cream.
Bluebe

Bake in an oven preheated to 170 °C for 40–50 minutes.
The cake is ready when the edges are slightly golden brown and the center is firm.
Serving
Let it cool completely, then sprinkle with powdered sugar.
It’s also delicious the next day when it solidifies nicely.