Poppy seed cheesecake скачать в хорошем качестве

Poppy seed cheesecake

Ingredients: For the Crust: 200 g (7 oz) graham crackers or digestive biscuits (crushed) 100 g (3.5 oz) unsalted butter (melted) For the Poppy Seed Filling: 200 g (7 oz) ground poppy seeds 150 ml (2/3 cup) milk 100 g (3.5 oz) granulated sugar 1 tsp vanilla extract For the Cheesecake Layer: 500 g (1.1 lbs) cream cheese (room temperature) 150 g (5.3 oz) granulated sugar 3 large eggs 200 ml (3/4 cup) sour cream 1 tsp vanilla extract 1 tbsp cornstarch Instructions: Prepare the Crust: Preheat your oven to 180°C (350°F). Mix the crushed graham crackers with melted butter until the texture resembles wet sand. Press the mixture into the bottom of a springform pan (about 23 cm/9 inches). Use the back of a spoon to compact it evenly. Bake the crust for 10 minutes, then let it cool. Make the Poppy Seed Filling: In a saucepan, combine ground poppy seeds, milk, sugar, and vanilla extract. Cook over medium heat, stirring continuously, until the mixture thickens and becomes creamy (about 5–7 minutes). Let the poppy seed mixture cool. Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and cornstarch until fully combined. Assemble the Cheesecake: Spread the cooled poppy seed filling evenly over the baked crust. Pour the cheesecake filling on top, smoothing the surface with a spatula. Bake the Cheesecake: Reduce the oven temperature to 160°C (320°F). Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan (this creates a water bath to prevent cracking). Bake for 50–60 minutes, or until the edges are set but the center still has a slight wobble. Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld. Serve: Carefully remove the cheesecake from the pan and slice into portions. Garnish with powdered sugar, whipped cream, or a drizzle of chocolate if desired. This poppy seed cheesecake combines the nutty richness of poppy seeds with the creamy decadence of a classic cheesecake. Perfect for any occasion!