Cheesecake with coconut poppy seed topping creamy delicious recipe by a Master Baker скачать в хорошем качестве

Cheesecake with coconut poppy seed topping creamy delicious recipe by a Master Baker

This recipe is for a creamy cheesecake topped with a layer of coconut and poppy seed mix. Super flavorful soft and delicious. It takes some time to make this cake but it is worth it you will love it! I'm using farmers cheese in this recipe but you can also use ricotta if you can't get farmers cheese. This is one of our best sellers developed by a Master Baker. Recipe for a 1/4 pan All ingredients should be room temp 1.Bottom cake layer -400g all purpose flour -50g semolina flour -200g unsalted butter -4 egg yolks -1 large egg -125g confectioners sugar -10g sour cream -10g baking powder -5g vanilla extract 2. Cheese filling -700g farmers cheese or ricotta ( drained) -40g vanilla pudding powder (try to get high quality pudding) or 20g starch and 20g all purpose flour -2 large eggs -10g vanilla extract or 1 vanilla bean -150g sugar -zest of 1 lemon 3.Poppy seed filling -130g poppy seeds soaked in hot water for min 6h drained and ground x2 you can use a meat grinder or a special seed grinder -40g semolina flour -10g all purpose flour -1large egg -50g nut pieces like almonds or hazelnuts -20g raisins or cranberries as an option -10g honey -20g melted unsalted butter 4.Coconut filling -7 egg whites (1/3 for poppy seeds, 2/3 for coconut) -130g shredded coconut unsweetened (make sure to get the small shreds like from bob's red mill) -100g sugar