Cooking

Poppy seed cheesecake

April 23, 2016

    Today I tried to twist up your usual cheesecake in a German style. The Poppyseed cheesecake turned out to be really time-consuming but very delicious. The biggest challenge for me was to mark the crumble from the top delicious and not “sandy”. BTW this is a quite high-calorie dessert, so you should keep that in mind. I like to lower my calories by using low-fat products and as less sugar as possible.


    Ingredients:

  • Butter - 150g
  • Flower - 300g
  • Poppy seeds - 100g
  • Semolina - 150g
  • Eggs - 1
  • Milk 1% - 3 cups
  • Cottage cheese 2-5% - 250g
  • Sugar - 200g

    Directions:

    Warm the butter to room temperature and combine it with the flour and half of the sugar. In the end, you will get a crumb or sandy consistency dough. Put an amount of ⅔ of the dough in a baking dish (mine was a standard 24cm diameter). Press it well like for your usual cheesecake and set aside in the refrigerator. Now we will start to make our filling. Combine the milk, left sugar, poppy seeds and bring it to a boil. Slowly (a bit at a time) adds the semolina and make sure you are mixing it all the time or you will get lots of lumps. When everything is combined let it set for 10-20min. Meanwhile, combine the egg with the cottage cheese combine it with your semolina mixture and pour it into your baking dish sprinkle the remaining dough and bake for an hour +/- at 200C.


    My tip is to let it stay in the refrigerator for a night after you bake it.

    Bon appetite!