Скачать или смотреть Poppy Seed Layered Cheesecake | Simple Recipe

00:00 Poppy seed cheesecake preview
00:07 Preparing poppy seeds
00:26 Dough preparation and mixing
02:24 Shaping the crust
02:53 Cheesecake filling preparation
04:24 Poppy seed filling preparation
04:59 Layering poppy seed and cheese filling
05:39 Cutting out extra dough and baking
06:11 Final result
06:22 Texture of the cheesecake


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Poppy Seed Cheesecake (20 cm / 8-inch form)

Dough
• 110 g flour (¾ cup)
• 50 g butter, melted and cooled (3½ tbsp)
• 25 g sugar (2 tbsp)
• ½ egg
• 4 g baking powder (1 tsp)

Filling
• 500 g cottage cheese (18 oz/about 2 cups)
• 140 g sugar (⅔ cup)
• 40 g cornstarch (⅓ cup)
• 120 g poppy seeds (¾ cup)
• 1½ eggs
• 8–10 g vanilla sugar (2 tsp)


1. Pour boiling water over the poppy seeds and let them soak for 30 minutes. Drain well using a cheesecloth.
2. Mix flour, sugar, and baking powder. Add butter and half an egg. Mix until dough forms.
3. Press dough into a greased 20 cm (8-inch) round form, covering bottom and sides. Chill in the fridge for 30 minutes.
4. Preheat oven to 170°C (340°F).
5. Sift the cottage cheese in a bowl. Mix cottage cheese, sugar, vanilla sugar, eggs and cornstarch until smooth.
6. Divide filling. Mix one third with poppy seeds.
7. Pour fillings alternately spoon by spoon into the center of the form to create layers.
8. Bake for 45–50 minutes until the top is lightly golden and center is set.
9. Let cool completely before removing from the form.