Lemon Cheesecake with Poppy

Lemon Cheesecake with Poppyis a step by step recipe.


For the test:

  1. 1 egg
  2. 1.5 cups of flour
  3. 125 grams of butter;
  4. 3 tbsp. l. sugar;
  5. a pinch of salt.

For poppy filling:

  1. 150 grams of poppy;
  2. 1 yolk;
  3. 2 tbsp. l. sugar.

For the cheese filling:

  1. 100 g of sugar;
  2. 4 packs (600 g) of Milkana fresh cream cheese;
  3. 3 eggs; 1 tbsp. l. starch;
  4. lemon juice 0.5;
  5. 1 tsp. vanilla sugar;
  6. 1 tbsp. l. powdered sugar;
  7. 1 tsp. grated lemon zest;
  8. Mint leaves for decoration.


Sift flour and salt in a bowl, add softened butter, egg and sugar. Knead soft dough. Wrap in plastic wrap and put on for 30 minutes. in the fridge.

For the poppy filling, pour the poppy with a small amount of hot water, bring to a boil and cook for 10 minutes. on low heat. Drain water, cool poppy seeds and mix with sugar and yolk.

Split the form with oil and cover it with parchment. Roll out the dough into a circle the size of a little more form, put it into a form, form high sides.In some places pierce the dough with a fork.

Prepare the cheese filling. Whip cream cheese with sugar, add eggs, mix thoroughly until smooth. Add lemon juice, zest, starch and vanilla sugar. &Nbsp;

Preheat oven to 1800s. Lay out a layer of poppy filling on the dough, flatten it with a spatula. Top with cheese and put in the oven. At the bottom of the oven put a small heat-resistant bowl of water. Bake for about 1 hour, then open the oven door and leave the cheesecake for another 30 minutes.

Remove the cheesecake from the mold, cool to room temperature and refrigerate for 2-3 hours. Sprinkle with powdered sugar and decorate with mint leaves.

Date: 09.11.2018, 04:03 / Views: 82242

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