Cheesecake with poppy seeds and white chocolate
Ingredients
PIE CRUST
- 250 g
- BUTTER 83%
- 5 pieces
- YOLKS
- 5 tablespoons
- ICING SUGAR
- 1 teaspoon
- BAKING POWDER
- 400 grams
- WHEAT FLOUR
- 2 tablespoons
- COCOA
CHEESE MASS
- 2 pieces
- EGGS
- 110 grams
- SUGAR
- 500 grams
- CREAM CHEESE "TWÓJ SMAK"
- 200 grams
- SOUR CREAM 18%
- 1
- VANILLA PUDDING
- 1
- VANILLA POD
- 20 grams
- FRESH LEMON JUICE
- 50 grams
- WHITE CHOCOLATE CURVATURE
POPPY SEED MASS
- 5 pieces
- EGG WHITES
- A PINCH OF SALT
- 140 grams
- POPPY
- 100 grams
- COCONUT FLAKES
- 250 grams
- SUGAR
A method of preparing
Knead a smooth dough, divide it into two parts, form rolls, wrap them in foil, and freeze. Grate one part on a grater and press it into the bottom of a baking dish (26x26 cm) lined with parchment paper. Bake for 12 minutes at 180 °C.
Prepare the cheese mixture: blend all the ingredients except for the couverture, then add the couverture at the end and mix. Pour it onto the pre-baked crust and smooth it out.
Prepare the poppy seed mixture: beat the egg whites with a pinch of salt, gradually adding sugar until stiff peaks form. Gently fold in the poppy seeds and toasted coconut flakes. Spread the mixture over the cheese layer. Grate the second part of the dough on top. Bake at 175 °C (without fan) for about 70 minutes.
Cool the whole thing well and serve chilled.
Bon appétit!
