Ingredients
Shortcrust base
eggs
1.5pc
sugar
75g
2.63oz
0.30cup
5tbsp
butter
150g
5.25oz
0.60cup
10tbsp
flour
330g
11.55oz
1.32cup
22tbsp
baking powder
1.5tsp
Cheese filling
poppy seeds
100g
3.50oz
0.40cup
6.70tbsp
cottage cheese / cream cheese
750g
26.25oz
3cup
50.25tbsp
eggs
3pc
sugar
200g
7oz
0.80cup
13.40tbsp
starch
3Tbs
vanilla sugar
1tsp
Method
Shortcrust base
- Melt the butter, and cool it.
- Mix the eggs with sugar using a mixer; pour in the melted butter.
- Sift the flour with baking powder. Pour in the butter-egg mixture, and knead the dough.
- You can roll out a layer of dough, and then spread it in a mold, or immediately shape the base in the mold manually. There will be about ¼ of cookie dough left.
- Put the mold with the base in the fridge for 30 minutes.
Cheese mass
- Soak the poppy seeds in boiling water for 20 minutes. Then drain all the excess liquid through a strainer.
- Mix the cottage cheese with the eggs, and whip with a blender for a smoother texture.
- Add the sugar, vanilla sugar and starch, and mix.
- Divide the mass into two parts so that one is smaller than the other.
- Add the poppy seeds to the smaller one, and stir.
Baking & decorating
- Spread the filling in the mold with the base as follows: with a large spoon, first put the curd filling in the center, then the curd and poppy seeds, and so on until the fillings are over. You can mix all the curd filling with poppy seeds at once, but it's not that interesting. The drawing is very beautiful.
- Bake the cheesecake at 338F (170C) for 50-60 minutes.
- Cool it in the oven, and then refrigerate it for several hours or overnight.
- Bake the cookies from the remaining cookie dough, and decorate the cheesecake with them.
