Cheesecake with poppy seeds5 (1)
This cheesecake with poppy seeds is beyond just tasty. Prepare to be astounded as you take your first bite and experience the flawless, creamy texture that will melt in your mouth 🤤
CHEESECAKE WITH POPPY SEEDS
Difficulty: Medium30
minutes1
hour40
minutes21
cmThe secret ingredient for this exceptional cheesecake is the addition of poppy seeds, lending a unique twist and captivating visual appeal. These tiny seeds, known for their nutty flavor and delightful crunch, elevate the overall experience to new heights. Their subtle presence effortlessly complements the velvety smoothness of the cheesecake, creating a harmonious balance that will mesmerize your palate.
Ingredients
- Base:
Any type of hard cookies 220 grams
Butter 100 grams
- Filling:
Cream cheese (e.g. Philadelphia) 500 grams
Sugar 150 grams
Sour cream (20-30% fat) 150 grams
Vanilla essence 1 tbsp.
Eggs 3 pcs.
Poppy seed cake (ready to use) filling 400 grams
Directions
- Take ingredients out of the fridge for about 15 minutes before cooking.
- Base:
- Grind the cookies into crumbs using a blender (I had cookies with chocolate filling).
- Add melted butter and mix.
- Spread the prepared base into a baking form and tamp it down.
- Put the form to the oven preheated to 160 degrees and bake for 12-15 minutes. Afterwards, cool the base down to room temperature.
- Filling:
- Mix the cheese with a spatula with sugar until a homogeneous smooth mass.
- Gradually add sour cream, eggs and vanilla. Be careful when mixing: if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.
- Building:
- Spread the poppy mass over the cooled down base.
- Pour the cream cheese filling overr it.
- Preheat the oven to 160 degrees and put another form filled with hot boiling water (~1 liter) at the bottom of the oven.
- Put the cheesecake in the middle section of the oven.
- Bake the cheesecake for about an hour. It is very important not to overcook the cheesecake in the oven, otherwise it may crack when chilled. Tap the side of the mold with a spoon: only the middle (5-6 cm in the center) of the finished cheesecake should tremble.
- Turn off the oven and leave the finished cheesecake for 40 minutes inside, then take it out and let it cool at room temperature. Put it in the refrigerator for 4 hours, or overnight.
Tips & Tricks
- Try not to open the cheesecake in the first 45 minutes as it might crack due to temperature difference.
this cake is just amazing! thanks for baking this for my party Yulia! 🙂