Creamy Poppy Seed Layered Cheesecake | Simple Recipe скачать в хорошем качестве

Creamy 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 ——— 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.