Cheesecake with Poppy Seeds Recipe
This dish defies description. In a nutshell-very TASTY. And everyone will add more from themselves. I liked it because it resembles a cupcake, as from childhood, but it is not a flour, but a curd dish. It can and should be served cold! Fluffy, fragrant, juicy – this is how it becomes after aging in the refrigerator.
Servings
8
Cook Time
80minutes
Servings
8
Cook Time
80minutes
Ingredients
Cheesecake:
Glaze:
Instructions
  1. Prepare the necessary ingredients. I take home-made cottage cheese. It needs to be rubbed through a sieve. Soak the raisins overnight in boiling water with cognac.
  2. Peel the orange from the white layer. It’s bitter.
  3. Cut into small cubes.
  4. Add the zest to the mashed cottage cheese
  5. There’s sugar.
  6. Soft butter.
  7. Mix with a low-speed mixer. Cheesecakes and cheesecakes are not whipped, but gently mixed. Otherwise, the whipped curd mass in the oven will rise, and then collapse. And it will crack.
  8. Add starch.
  9. Stirring with a mixer at low speed put the sour cream.
  10. Add the eggs one at a time.
  11. Knead after each until completely smooth and only then the next.
  12. Put the raisins on a sieve, dry them, roll them in starch, put them in the mass and mix.
  13. Form liberally lubricate with oil, cover with paper, put three-quarters of the curd mixture.
  14. Add poppy seeds to the remaining mass. Mine did not require any additional training, read your instructions.
  15. Lay out the curd-poppy mixture, level. Bake in the oven at 160C for about 50 minutes. Cheesecake should shake slightly in the middle and be dense at the edges.
  16. Ready cheesecake to cool in the off oven, tighten the film and put in the refrigerator. The longer it stays there, the better it tastes. Minimum-night. In the morning, put the cheesecake in the freezer for 1 hour.
  17. Shake the frostbite out of the mold on the grate.
  18. While it is frozen, melt the chocolate with butter in a water bath and mix.
  19. Chop your favorite nuts finely.
  20. Stir the nuts into the icing and bring it to room temperature in the refrigerator. This glaze is called gourmet or Roche. It’s delicious. Take any chocolate you like. The proportions are the same.
  21. Frozen cheesecake is very well covered with icing. It almost immediately sets on it, allowing you to distribute it evenly on the surface, and does not run in streams along the sides, dripping on the table.
  22. Before serving, put it back in the refrigerator, so that the cheesecake thawed and soaked a little more. With hot coffee – there is nothing tastier!
  23. Bon appetit.
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