Royal cheesecake with cottage cheese and poppy seeds
0
719
Kitchen
Russian
Calorie content
347.4 kcal
Portions
6 port.
Cooking time
40 minutes
Proteins *
12.4 gr.
Fats *
14.5 g
Carbohydrates*
51 gr.
The recipe will conquer lovers of cottage cheese and poppy. In such a cheesecake there is a lot of filling and a thin base of sand crumbs - the taste of the dessert is rich with curd-poppy, and the baked crumbs just melt in your mouth. Before serving, it is important to let the cheesecake cool completely - this will ensure, firstly, maximum flavor development, and, secondly, stabilization of the crumbly base and delicate filling. The cooled cake can be easily cut into beautiful, even portioned pieces, while hot or warm, a beautiful, perfect cut is most likely not possible.
Ingredients
Cooking process
Grind the ingredients with dry hands, while mixing and crushing them into crumbs. It is necessary to achieve this kind of crumb when it looks like wet sand. You can also make crumbs in a blender bowl by adding the indicated ingredients and turning on the fast speed. The baby is ready - set it aside.
Put cottage cheese in the egg mass. It's good if it is fatty - it is with this that the cheesecake turns out to be especially tasty. Using a blender, we break through the curd along with the liquid egg mass until completely mixed and homogeneous. Pour the poppy into the finished curd mixture and mix well with a spatula.
We put the decorated cheesecake in an oven preheated to 180 degrees. Baking time is approximately forty minutes, until a pronounced golden crust appears on the surface. We take out the finished cheesecake from the oven and leave it to cool completely. When the pastry has reached room temperature, carefully remove it from the mold and transfer it to a serving dish.
Bon Appetit!