Cheesecake with poppy seeds

sv45V7EDXE4 This recipe is very special, as I can say today that he is my favorite. Rarely I cook something twice, but twice in one day — more than ever. Combining poppy cake and cheesecake — what could be better? Yes, and without flour, and coffee syrup … the day ate 4 pieces of cake !!! This, too, was not there, even with the favorite. Thank God it’s over, and that in this mode, no training will not be saved.

You will need:

For poppy layer:
450 grams of poppy mass
100g melted dark chocolate
2 eggs
50 g of coconut
70 g almond flour

For the masses of poppy:
250 grams of freshly ground poppy
50g butter
120ml milk
50 g sugar
1 egg

For cheese layer:
250 grams of cottage cheese (grated)
250g mascarpone
250 g of condensed milk
100g melted white chocolate
2 eggs
1 tbsp. l. cornstarch

For coffee syrup:
50 ml of coffee
50 g sugar
4 tbsp. l. blackcurrant jam or other sour.

How to cook:

1. Preheat oven to 180 degrees and grease the form of 20-21 cm.

2. Poppy weight: Heat the milk. It add the butter. sugar and poppy seeds and stir over low heat to dissolve the oil. Remove from heat. Add the egg and mix.

3. Poppy layer: a poppy mass Stir in coconut, almond flour, melted chocolate and eggs. Stir until smooth.

4. Cheese Layer: connect cottage cheese and mascarpone, add a starch and mix thoroughly whisk all. Add the condensed milk and chocolate, then eggs. Stir well.

5. In the prepared pan pour half of the poppy seed test. Align and bake for about 13-15 minutes. Top neatly lay out two spoonfuls of jam. Then, carefully, so as not to mix — half of the cheese curd. Bake for another 13 minutes. Also, try again.
Allow to cool.

6. Coffee syrup: combine coffee and sugar. Bring to a boil and cook for 5-7 minutes. Pour the cooled syrup pie.

Bon Appetit!

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