Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/chizkejk-s-makovoj-proslojkoj/Notes on ingredients:
Cream cheese. Any creamy cheese like "Philadelphia" will work here. But before preparing the filling, check its consistency. If the cheese is very soft, you can adjust the balance between the cheese and sour cream to even out the cream's consistency: use more cheese and less sour cream.
Eggs. The size of the eggs should be S-1 or M. This is about 50-55 g without the shell.
Sugar. It’s better if it’s fine. If the crystals are too large, you can grind it in a coffee grinder or use ready-made powdered sugar.
Cookies. Any sugar cookie like "Yubileynoye" will work here. If you want to enhance the chocolate flavor a bit, you can use chocolate cookies for the base.
Butter. For the cheesecake base, use butter with a fat content of at least 72%.
Poppy seeds. As I mentioned in the introduction, you can bake this cheesecake with ready-made poppy seed filling or prepare it according to the recipe breakdown for the cheese poppy.
Let's move on to the preparation.
All ingredients should be at room temperature.
Crush the cookies into crumbs using a blender.
Add the melted butter and mix. Transfer to a springform pan and press down on the bottom (no need to make sides).
Place the pan in a preheated oven at 160 degrees and bake for 10 minutes. Remove and cool. Lower the temperature to 150 degrees.
Whip the cheese with sugar until smooth and homogeneous. Gradually add sour cream, eggs, and vanilla. Try not to overbeat the mixture – if the mixture is oversaturated with air bubbles, the cheesecake may puff up and crack during baking.
Spread the poppy seed filling over the base and level it out.
Pour the filling on top of it.
Place the pan in a preheated oven at 160 degrees, where there is already a pan with boiling water at the bottom. Bake the cheesecake for about an hour.
It is very important not to overbake the cheesecake in the oven, otherwise, it may crack when cooling. It’s quite easy to determine the cake's readiness – tap the side of the pan with a spoon: the center of the baked cheesecake should only jiggle (5-6 cm in the center).
Leave the finished cheesecake in the oven for 40 minutes, then remove it and let it cool at room temperature. After that, place it in the refrigerator for 4 hours, or better overnight.
Before serving, run a knife along the edges of the pan, remove the sides, and transfer the cheesecake to a plate.
Enjoy your tea!
This poppy seed layer cheesecake recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
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