Cheesecake with poppy seeds and peaches

Cheesecake with poppy seeds and peaches – a simple recipe for holiday baking. Cheesecake combines shortcrust pastry, cheese, poppy seeds, coconut and peaches – everything you need for taste satisfaction. An additional advantage of this pastry is an interesting cross-section. Recommended for cooking!

Cheesecake with poppy seeds and peaches – ingredients

  • For the dough:
  • Flour – 3 cups.
  • Butter (margarine) – 200 g.
  • Sugar – ½ cup.
  • Yolks – 5 pieces.
  • Cocoa 3 tbsp.
  • Sour cream (fat) – 2 tbsp.
  • For the cheese mass:
  • Cheese (thrice ground) – 1 kg.
  • Sugar – 1 cup.
  • Oil – 100
  • Eggs – 4 pieces.
  • Cream pudding – 1 package.
  • Maca’s Masa:
  • Squirrels – 5 pieces.
  • Ground poppy seeds (dry) – 1 cup.
  • Coconut shavings (shredded in a blender) – ½ cup.
  • Sugar – ½ cup.
  • Starch – 2 tbsp.
  • Additionally:
  • Peaches – 1 can.
  • Powdered sugar.

Interesting video – How to make chocolate fudge:

Cheesecake with poppy seeds and peaches – recipe


Mix flour with sugar and cocoa, add solid butter cut into cubes, cut with a knife until butter crumbs are formed. Add egg yolks and sour cream to the crumbs, knead an elastic dough.

Divide the dough into 2 parts – 2/3 and 1/3. Wrap both pieces in cling film. We put most of it in the refrigerator, and the smaller part in the freezer for 40-50 minutes.

Cover the form (25×30) with parchment. Take the dough out of the refrigerator, roll it out according to the size of the form. Bake at a temperature of 180 degrees for about 10 minutes.

Curd mass

Beat the soft butter to a soft creamy mass together with the sugar, add the yolks one by one, beat well. Add pudding, beat well. Add grated cheese one spoon at a time, beat until smooth.

Separately, beat the egg whites to a stable foam, carefully mix them into the cheese mass.

Poppy mass

Beat the egg whites to a stable foam, add sugar one spoon at a time, beating well each time (until the sugar is completely dissolved.

Add ground poppy seeds, ground coconut shavings and starch, mix gently.

Form the cheesecake

Alternately, spoon the curd and poppy seeds onto the toasted cake, and spread them with a spoon (so that both masses form a beautiful pattern in the finished pastry).

We put the cottage cheese in an oven heated to 160 degrees for 20 minutes.

Meanwhile, strain the peaches from the syrup, cut them into cubes.

Take the cheesecake out of the oven, put the peaches on top. Spread the dough from the freezer on the peaches.

Return the cheesecake to the oven, bake for another 50-60 minutes at 160 degrees. We leave it in the oven until it cools down.

Before serving, sprinkle with powdered sugar.

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