Cheesecake with poppy seeds Marzipan
Cheesecake with poppy seeds “Marzipan” – delicious cheese and poppy seed pastry, a kind of zebra. Why exactly “marzipan”? Probably because it is very tasty. Probably a classic combination of cheese and poppy seeds, generously covered with chocolate glaze. We advise before cooking.
Cheesecake with poppy seeds “Marzipan” – ingredients
- For the cheese mass:
- Cheese (twice ground) – 1 kg.
- Eggs – 6 pieces.
- Sugar – 1,5 cups.
- Orange flavoring – a few drops.
- Oil – 125
- Starch – 2 tbsp.
- Baking powder – 1 tsp.
- For the poppy seed mass:
- Poppy seeds (twice ground) – 250 g.
- Eggs – 4 pieces.
- Sugar – 1,5 cups.
- Almond flavoring – a few drops.
- Oil – 70
- Flour – 4 tbsp.
- Baking powder – 1,5 tsp.
- Additionally:
- Coconut shavings.
- For the icing:
- Powdered sugar – ¾ cup.
- Oil – 100
- Cocoa – 2 tablespoon
- Milk – 3 tbsp.
- Gelatin – 1 tsp.
- Water – 100 ml.
Cheesecake with poppy seeds “Marzipan” – recipe
Curd mass
Melt the butter, leave to cool.
Separate the yolks from the proteins. Beat egg yolks with sugar to a light fluffy mass. Add flavoring, mix.
Add cheese to the yolks one spoon at a time, beat at the lowest speed of the mixer. Pour in the oil, beat again just until the ingredients are combined.
Mix flour, starch and baking powder, sift to a curd mass, carefully knead.
Beat the egg whites with a small pinch of salt until stiff foam. Gently stir into the cheese mixture.
Poppy mass
Melt the butter, leave to cool.
Separate the proteins from the yolks. Beat the egg yolks with sugar until light and fluffy. Add flavoring, mix. Add ground poppy seeds, melted butter and flour mixed with baking powder. We mix everything at the lowest speed of the mixer.
Beat the egg whites to a stiff foam with a small amount of salt. Gently stir into the poppy seed mixture.
Cover the form (25×35) with parchment. We spread, alternating 3 tbsp. cottage cheese and 3 tbsp. of poppy seed mass until both masses are used up.
We put the cheesecake in the oven heated to 170 degrees for about 60-70 minutes, until a “dry match”. Leave the cheese curd until completely cooled in a closed oven.
Glaze
Dissolve gelatin in hot water.
Put the remaining ingredients for the glaze in a saucepan, heat until completely dissolved, bring to a boil. Remove from heat, add dissolved gelatin, mix well. Leave to cool.
Pour the cooled cheesecake with glaze, sprinkle coconut on top.
Leave the finished cheesecake in the refrigerator for 4-5 hours and serve.
