Cheesecake with chocolate-poppy seed base and berry topping
6 servings
100 minutes
Cheesecake with a chocolate-poppy base and berry topping is an exquisite dessert that combines the rich flavors of cocoa and poppy with a delicate, airy cheese filling. This cheesecake is a true symphony of flavors, where the sweetness of ricotta and cottage cheese harmoniously blends with the tartness of the berry topping. Its American roots trace back to the traditions of classic cheesecake, but the chocolate-poppy base gives it a unique charm. Thanks to the water bath method, the cheesecake turns out incredibly tender and velvety, while the chilled berry topping completes the picture by adding freshness and refined taste. This dessert is perfect for a festive dinner or a quiet evening with a cup of aromatic coffee.
1
For the base: grind oatmeal into flour, add rice flour, dry milk, cocoa, one and a half tablespoons of starch, poppy seeds, baking powder, sweetener, and vanillin, and mix.
- Rolled oats: 1.5 tablespoon
- Rice flour: 1.5 tablespoon
- Skimmed milk powder: 1.5 tablespoon
- Cocoa powder: 1.5 tablespoon
- Cornstarch: 3 tablespoons
- Poppy seeds: 15 g
- Baking powder (raising agent): 1 teaspoon
- Sugar substitute: to taste
- Vanillin: to taste
2
Beat two eggs into the dry mixture, add yogurt, and mix until smooth; if necessary, add more sweetener or vanillin.
- Chicken egg: 5 piece
- Plain (natural) yoghurt: 3 tablespoons
- Sugar substitute: to taste
- Vanillin: to taste
3
Pour the batter into a greased springform pan (e.g., 19 cm in diameter) and bake in a preheated oven at 160 degrees for ten minutes, do not remove from the pan, let it cool.
- Coconut oil: 1 teaspoon
4
For the cheesecake: separate the whites of three eggs from the yolks and beat until peaks form.
- Chicken egg: 5 piece
5
Combine the yolks with the cottage cheese and beat until smooth and homogeneous.
- Curd cheese (tvorog): 150 g
6
Then add ricotta, sweetener, and vanillin, and mix by hand with a whisk until smooth (it's better not to use a mixer, as excess air bubbles during whipping will cause cracks on the cheesecake surface).
- Ricotta cheese: 500 g
- Sugar substitute: to taste
- Vanillin: to taste
7
Carefully fold in the egg whites, mixing the batter from bottom to top.
8
Wrap the bottom and sides of the baking pan with whole pieces of foil in two to three layers (to prevent water from seeping into the springform) and create a water bath: place the cheesecake pan into a larger pan (not springform, at least the same depth and at least 5 cm wider in diameter).
9
Spread the obtained mass over the biscuit base and smooth it with a spatula.
10
Fill a large mold with boiling water to the level of the cheesecake and place the structure in a preheated oven at 160 degrees (middle level, 'Low' mode) and bake for about an hour. The cheesecake is ready when the edges have set but the center may still jiggle if you tap the edge of the mold. Let it cool in the oven without opening or just slightly ajar.
11
When the cheesecake cools, prepare the berry topping: thaw the berries (for example, blackberries), place them in a saucepan, and set over medium heat.
- Frozen berries: 150 g
12
Dissolve 1.5 tablespoons of starch in water, pour it over the berries, add a sweetener, mix well, mash a little with a fork, and cook until thickened.
- Cornstarch: 3 tablespoons
- Water: 200 ml
- Sugar substitute: to taste
13
Pour the berry mixture over the cheesecake and refrigerate for a few hours, preferably overnight.
