https://www.cutoutandkeep.net/projects/poppyseed-cheesecake-with-or-without-sugar-and-wheat • Posted by Kathy Gregson
I love poppyseed cake and cheesecake, so I wanted to combine both. But normally I don't eat sugar or wheat, so I came up with a low carb-recipe for a poppyseed cheesecake! It's really yummy! =) And you can make it as a normal cake as well. Sorry for the lack of pictures, I'll take more the next time I make cake. =)
I love poppyseed cake and cheesecake, so I wanted to combine both. But normally I don't eat sugar or wheat, so I came up with a low carb-recipe for a poppyseed cheesecake! It's really yummy! =) And you can make it as a normal cake as well. Sorry for the lack of pictures, I'll take more the next time I make cake. =)
This will do for one cake ( springform pan 24cm / 9.45 inch diameter) and 6 muffins ( the muffins will be without pie crust) If you want to make a normal cake with sugar and flour, just use a normal pie crust recipe ( or buy a pie crust) and replace sweetener with listed quantities of sugar. You can also use cornstarch instead of carob gum then. =)
For the pie crust: 125g butter Sweetener ( proportionate to 100 to 150g sugar) – if you use tablets, let them dissolve in 1 or 2 tbsp hot water, you won’t need extra water then Pinch of salt 200g blanched, ground almonds 1 tsp Carob gum 1 tsp vanilla or lemon flavoring ( or both if you like) 2 egg yolks ( save egg whites, you’ll need them later) 1 – 2 tbsp water
Knead butter, sweetener, salt and water until smooth. Add almonds, carob gum, flavoring and egg yolks. Knead again, but not too much, otherwise it will toughen.
Form a ball out of it and let it cool in the fridge for about an hour. After cooling, spread the pie crust in a springform pan ( 24cm / 9.45 inch diameter). Prick it with a fork. Put it back into the fridge for another hour.
After that, blind-bake it for 15 minutes at 180° Celsius / 356° Fahrenheit ( remove the parchment paper and peas after 10 minutes). Take it out of the oven and let it cool.
For the poppyseed filling: 200g ground poppyseed 400g cream Sweetener ( proportionate to 125 to 150g sugar) 60g butter 60g coconut flakes 1 egg 1 egg yolk ( save egg white, you’ll need it later) Pinch of salt 1 tsp vanilla flavoring A few drops of rum flaovoring 50g almonds, julienne cut ( not sure if that’s the right term)
Put all ingredients, except eggs, flavoring and almonds, into a saucepan and let it boil up at low heat while stirring well all the time. Let cool down to about 60°C / 140 °F, then add eggs and flavoring and stir in.
For the cheesecake filling: 3 eggs 3 egg whites ( from earlier) 1kg quark ( cream cheese will probably work as well) Sweetener ( proportionate to 285g sugar) 1 tsp vanilla flavoring 1 vanilla bean ( the inner part of it) 4 tbsp sunflower oil ( or any other neutral oil) 10 g carob gum
Mix everything together until smooth. Spread onto the pie crust and the muffin tray ( use one made of silicone).
Then carefully spread the poppyseed filling onto the cheesecake filling. Sprinkle with almonds.
Bake for 45 minutes at 175°C / 347 °F ( preheated oven). Let cool in the opened oven.
After cooling down, the cake should be stored in the fridge.