• 500 g minced curd
  • 250 g mascarpone cheese
  • ¾ cup powdered sugar
  • 75 g butter at room temperature
  • 5 eggs
  • 2 tablespoons potato starch
  • grated orange peel (well washed)
  • 280 g poppy seeds *
  • ¾ cup powdered sugar
  • milk
  • 50 g raisins (previously soaked)
  • 50 g chopped almonds
  • 4 eggs
  • 1 tablespoon bread crumbs
  • 75 g wheat flour
  • 15 g powdered sugar
  • 30 g of butter at room temperature
  • pinch of salt
  • 250 g fresh cranberries
  • 4 tablespoons brown sugar
  1. Knead the pastry from the flour, powdered sugar, butter cut into pieces and a pinch of salt. If you have problems obtaining a flexible consistency, pour a tablespoon of icy water. Put the finished dough on the bottom of the springform pan with a diameter of 20cm, puncture with a fork and put it in the refrigerator for 30 minutes or in the freezer for a quarter. Bake for 20 minutes at 190 degrees Celsius.
  2. Wash cranberries under running water, throw into a pot, and pour sugar and 1/3 cup of water. Cook covered and stir from time to time until the fruits are mostly dissolved to a form of a loose jam. If necessary, add more sugar – but I like the acidity, which contrasts with sweet cheese and poppy seeds pulp.
  3. Cover the poppy seeds with boiling water. Mix several times and drain off. Repeat it. Then pour the milk so that its level is 3 cm above the level of the poppy seeds. Bring to a boil and cook stirring for 15 minutes over medium heat, then leave covered to cool and drain off. Mince the drained poppy seeds 3 times in a food processor. Separate yolks and whites of 4 eggs. Cut butter into pieces. Beat the butter for several minutes with a mixer until white, then add yolks one after another, powdered sugar, poppy seeds and bread crumbs. Put almonds and raisins and stir with a wooden spoon.
  4. Let’s make the cheese mixture. Beat 75 g of butter until white. Separate yolks and whites of 5 eggs. Add, whisking constantly, one egg yolk after another, butter, then powdered sugar and two kinds of cheese. Whisk until smooth and add orange peel. At the end add potato starch and mix everything gently just to combine ingredients. Whip the left 5 egg whites and add stirring gently with a spatula to the cheese mixture in 3 parts.
  5. Whisk also the left 4 egg whites and combine them with poppy seeds, in a similar way as in section 4. It is important to do it right before baking. Otherwise, the dough falls.
  6. Spread the poppy seed mixture, then the cheese mixture, and finally – gently – cranberries, making nice patterns with a toothpick, on the pre-baked cake bottom.
  7. Bake for 60 minutes at 175 degrees Celsius. Do not open the oven during the baking. Wait until it’s ready and the dough cools down, because if you let cold air inside too early, you can be sure that the cake will immediately fall. Put the cheesecake for at least six hours in the refrigerator.

* You can buy already minced poppy seeds. This reduces the work by half! Those poppy seeds should be cooked for fifteen minutes in the milk and, after cooling, drained and squeezed out from liquid carefully.


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